Hasselback Baby Eggplant Parmesan Recipes

EGGPLANT HASSELBACK RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• Cut eggplant lengthwise, keeping it connected at the stem.
• In a baking dish, place marinara sauce and spread to cover the bottom.
• Place the eggplant directly on the sauce.
• Slice the tomato and mozzarella into thin slices. Alternate tomatoes, basil, and cheese in each eggplant slice.
• Sprinkle salt, pepper, garlic, and olive oil, and cover with foil and bake for 50 minutes until eggplant is tender.
• In a small bowl, combine panko, cheese, salt, and pepper.
• Place the panko mixture on top of the eggplant and bake uncovered for another 5 minutes. Or until the bread crumbs are golden brown.
• Cut into your desired size pieces.
• Enjoy!

EGGPLANT PARMESAN

Steps:

• Slice eggplant and salt each side liberally to prevent bitterness.
• To prevent soggy eggplant,place in a colander set over a bowl and let drain while making sauce.
• For the sauce,cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a pot of boiling water 1 minute.
• Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.
• Coarsely chop tomatoes, then purée in a blender for 30 seconds.
• Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and shallots,sauté, stirring, until golden, about 30 seconds. Add tomato purée,tomato paste, basil, salt, pepper,sugar,and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.
• Heat 3 tablespoons oil in frying pan for eggplant.
• Dip eggplant into beaten egg and then into breadcrumb mixture.
• place eggplant into hot oil and brown each side.
• Once eggplant is browned, transfer it to a plate with paper towels to absorb the oil.
• Preheat oven at 350°.
• In a 9X13 baking dish, pour a third of the sauce on the bottom,.
• arrange eggplant slices on top of the sauce.
• Layer with cheeses,add more sauce,cheese and finish with sauce.
• Cover with foil and cook for 30 minutes.
• Remove from oven and let stand for 5 minutes before serving.
• add more cheese to top if desired.

HASSELBACK BABY EGGPLANT PARMESAN

Steps:

• Preheat oven to 375° F / 190° C.
• Wash eggplant. Leaving the stems on, cut each eggplant at 1/4" intervals so the eggplant stays connected by the stem. Sprinkle inside the gaps with salt.
• Spread pesto evenly in the gaps of each eggplant.
• Brush a high-walled baking pan or casserole pan with 1 tablespoon of olive oil. Place eggplants in the pan. Brush the remaining olive oil over the skin of the eggplants.
• Cover baking pan with foil. Bake for 40 minutes or until tender.
• Blend breadcrumbs, cheese, and thyme and set aside.
• Turn on the broiler. Remove the foil from the baking pan. Rotate the eggplants so the gaps are facing upward. Sprinkle each eggplant with the breadcrumb mixture. Broil until the breadcrumbs are browned.