Hasselback Baby Eggplant Parmesan
photo by Late Night Gourmet
- Ready In:
- 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
- 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.
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RECIPE SUBMITTED BY
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".