How To Make Hasselback Eggplant Parmesan Eatingwell

Hasselback Eggplant Parmesan Recipe Eatingwell Preheat oven to 375 degrees f. spread sauce in a 9 by 13 inch broiler safe baking dish. make crosswise cuts every 1 4 inch along each eggplant, slicing almost to the bottom but not all the way through. carefully transfer the eggplants to the baking dish. gently fan them to open the cuts wider. Using the hasselback method on a whole eggplant is the most creative and easiest way to make classic eggplant parm. the slices give spots for adding it lots.

How To Make Hasselback Eggplant Parmesan Eatingwell Directions. position racks in middle and lower thirds of oven; preheat to 400°f. coat 2 baking sheets and a 9 by 13 inch baking dish with cooking spray. whisk eggs and water in a shallow bowl. mix breadcrumbs, 1 4 cup parmesan and italian seasoning in another shallow dish. Preheat oven to 425°f. line a large rimmed baking sheet with foil; set a wire rack on the baking sheet. cut eggplant lengthwise into 4 (¾ inch thick) slices, keeping stem intact. place panko, flour and egg in 3 separate wide, shallow bowls. stir italian seasoning, garlic powder and onion powder into the panko. Hasselback eggplant parmesan: plenty of melty cheese, sauce and crunchy breadcrumbs here! save & print the recipe: spr.ly 61868ljsq. This healthy eggplant parmesan has all the flavors of the classic dish but is baked instead of fried.subscribe to eating well: subscri.

How To Make Hasselback Eggplant Parmesan Eatingwell Hasselback eggplant parmesan: plenty of melty cheese, sauce and crunchy breadcrumbs here! save & print the recipe: spr.ly 61868ljsq. This healthy eggplant parmesan has all the flavors of the classic dish but is baked instead of fried.subscribe to eating well: subscri. Remove the eggplant pan from the oven and uncover. divide the bread crumb mixture evenly and sprinkle on top of both eggplants. return the pan to the oven and bake, uncovered, until the parmesan panko mixture is lightly browned and crispy, about 10 minutes more. top with more torn basil and serve with crusty italian bread. Sprinkle the garlic over the eggplant and drizzle with about 2 tablespoons of olive oil. sprinkle with salt and pepper to taste. cover tightly with foil and bake for 40 minutes. meanwhile combine the panko and parmesan in a small dish. after 40 minutes, uncover the eggplant and sprinkle with the panko mixture.