Hasselback Baby Eggplant Parmesan

Submitted by Late Night Gourmet

"This is a fusion of two concepts: eggplant parmesan combined with the hasselback technique. This technique usually involves slicing a potato in even sections, but not cutting all the way through. Here, I use baby eggplant and keep the stem on (for presentation, and to hold the sections together). These make excellent appetizers."

 

• Ready In: 1hr
• Ingredients: 7
• Serves: 12

ingredients

• 12 baby eggplants, similar sizes
• 2 tablespoons olive oil
• 4 ounces basil pesto
• 2⁄3 cup parmigiano-reggiano cheese, freshly grated
• 1⁄3 cup panko breadcrumbs
• 1 teaspoon thyme leaves
• 1 teaspoon kosher salt

directions

1. Preheat oven to 375° F / 190° C.
2. 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.
3. Spread pesto evenly in the gaps of each eggplant.
4. 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.
5. Cover baking pan with foil. Bake for 40 minutes or until tender.
6. Blend breadcrumbs, cheese, and thyme and set aside.
7. 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.