Fan-Shaped Eggplant Parmesan a la Hasselback
Make this delicious classic Italian eggplant parmesan dish with a fun new twist. The Hasselback style presents the eggplant in a beautiful style for your dinner table.
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
fabfoodflavors.com/how-to-make-fan-shaped-eggplant-parmesan/