How to make Fan-Shaped Eggplant Parmesan
Hasselback Potatoes were all the rage a few years ago. While looking for ideas on what to make for dinner, I saw pictures of Fan-Shaped Eggplant Parmesan on social media. I was intrigued and thought it would be fun to try out this method.
I researched and found that Hasselback method has been attributed to Swedish Hasselbackspotatis or Potato à la Hasselbacken. It is a style of baked potato that are sliced thinly, not all the way through with one side still attached. Then, the slices are then fanned out to create a beautiful presentation style. The method is applied to eggplants in this recipe.
This recipe is fairly easy and quick to put together. It takes about 20 minutes to prepare the ingredients and the rest of the time is passive cooking time. It’s so tasty and delicious that this is on my regular dinner rotation. I love that this dish looks fab, is so flavorful and does not take hours to prepare!
Making Fan-Shaped Eggplant Parm
The basic idea of making Fan-Shaped Eggplant Parmesan is really simple. The key thing is slicing the eggplant with a very sharp knife, and holding the eggplant with a steady hand. The rest of the recipe is as what you would normally do for a regular eggplant parm. For a healthier dish, I am baking the eggplants vs frying them. In addtion to that, I added minced garlic to the dish for an extra oomph!
Ingredients
First gather all the ingredients for the recipe. You will need
2 Large Eggplants
1 tsp kosher salt
3 Tbs Olive Oil, divided – 2 Tbs for drizzling on top of eggplant slices and 1 for the breadcrumbs
2 cups Tomato Marinara Sauce, either Homemade or store bought
2 Fresh Tomatoes, thinly sliced
12 pieces Fresh Mozzarella, thinly sliced – I used one whole block
½ cup Panko Breadcrumbs
2 Tbs Parmesan Cheese, grated
5 Fresh Basil leaves, chopped for garnish
Salt and Fresh Ground Pepper, to taste
In addition, you will need a broiler safe oven baking dish. I used a 13″x13″ square casserole dish, but feel free to use a broiler safe oven baking dish that is large enough to hold your eggplants.
Putting it together
To start, firmly grip an eggplant and using a very sharp knife, make an incision at the top near the stem. Then carefully slice the eggplant from top to bottom. Try to slice as thinly as possible, about ¼ inch, leaving the top part attached. Gently fan them to open the slices. Sprinkle salt lightly over the cut slices.
In an broiler oven safe baking dish spread the marinara sauce evenly to the bottom. Carefully transfer the cut eggplants on top of the sauce. Arrange so the the slices are exposed. Next, drizzle 2 Tablespoons of olive oil over the eggplants.
Alternating between the sliced mozzarella and fresh tomatoes, fill in the cuts slices. Top evenly with minced garlic. Add salt and pepper to taste. Cover with foil and bake in the over for approximately 50 minutes, or until the eggplants are soft and tender.
As the eggplant is cooking, pepare the topping. In a small bowl combine the breadcrumbs, cheese and remaining 1 tablespoon olive oil until well mixed.
When the eggplants are ready, remove foil and scatter the cheese breadcrumb mixture on top.
Turn on the broiler in your oven. Pop the eggplant back into the over and broil for 3-5 minutes or until the topping is crispy and golden.
Remove from oven. Serve hot with sauce from the bottom of the baked dish. Top with chopped basil for garnish. Enjoy!
More Fab Food Ideas:
Have you tried this colorful and happy Veggie Tart? I love making and eating it because it’s packed with veggies and it makes my mouth happy every time I take a bite. Check out my post on how to put it together => Colorful And Happy Veggie Blossom Tart
For something spicy, have you seen Jacques Pepin’s Lamb Curry? This is the post where I wrote up on how to put it together => Jacques Pepin’s Amazing Spicy Lamb Curry with Apples and Potatoes
Have you tried this unusual garlic pull-apart bread? I wrote about it in this post =>Beautiful Pull-Apart Flower Petals Garlic Bread Not only it looks great, the bread packs a punch with its full flavor.
Fan-Shaped Eggplant Parmesan a la Hasselback
Equipment
- Broiler Safe Baking Dish
Ingredients
- 2 Large Eggplants
- 1 tsp kosher salt
- 3 Tbs Olive Oil, divided
- 3 cloves Garlic, minced
- 2 cups Tomato Marinara Sauce, Homemade or store bought
- 2 Fresh Tomatoes, thinly sliced
- 12 pieces Fresh Mozzarella, thinly sliced
- ½ cup Panko Breadcrumbs
- 2 Tbs Parmesan Cheese, grated
- 5 Fresh Basil leaves, chopped for garnish
- Salt and Fresh Ground Pepper, to taste
Instructions
- Gather all the ingredients. Preheat oven to 375° F.
- Prepare the eggplants by slicing as thinly as possible, about ¼ inch from top to bottom, leaving the top part attached. Gently fan them to open the slices. Sprinkle salt lightly over the cut slices.
- In an broiler oven safe baking dish spread the marinara sauce evenly to the bottom. Carefully transfer the cut eggplants on top of the sauce. Arrange so the the slices are exposed. Drizzle 2 Tablespoons of olive oil over the eggplants.
- Alternating between the sliced mozzarella and fresh tomatoes, fill in the cuts slices. Top evenly with minced garlic. Add salt and pepper to taste. Cover with foil and bake in the over for approximately 50 minutes, or until the eggplants are soft and tender.
- As the eggplant is cooking, pepare the topping. In a small bowl combine the breadcrumbs, cheese and remaining 1 tablespoon olive oil until well mixed.
- When the eggplants are ready, remove foil and scatter the cheese breadcrumb mixture on top.
- Turn on the broiler in your oven. Pop the eggplant back into the over and broil for 3-5 minutes or until the topping is crispy and golden.
- Remove from oven. Serve hot with sauce from the bottom of the baked dish. Top with chopped basil for garnish. Enjoy!
Notes
Recipe adapted from Eating Well magazine http://www.eatingwell.com/recipe/258121/hasselback-eggplant-parmesan/
