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!

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.

MINI EGGPLANT PARMESAN

Steps:

• For the sauce: Heat the oil in a heavy medium saucepan over medium. Add the garlic, shallots and salt. Stir until fragrant, about 2 minutes. Add the tomato sauce, basil, oregano and crushed red pepper. Simmer the sauce until the flavors blend and the sauce thickens, stirring often, about 5 minutes. Mix in the vinegar.
• For the eggplant: Mix the flour, salt and pepper in a shallow bowl. Place the panko breadcrumbs in another shallow bowl. Whisk the egg whites in a medium bowl until frothy. Dip each eggplant slice in the flour mixture, then into the beaten egg whites, and then into the panko breadcrumbs to coat completely.
• Heat the oil in a heavy medium skillet over medium-high heat until hot (the surface will appear to be shimmering), 2 to 3 minutes. Add half of the eggplant slices. Cook until deep golden brown, 1 to 2 minutes per side. Transfer the eggplant to a paper-towel-lined plate. Fry the remaining eggplant. (Can be made 1 hour ahead. Let stand at room temperature.)
• Preheat a broiler. Toss the mozzarella and Parmesan in a small bowl until well blended. Spread 1 generous teaspoon of the sauce over each eggplant slice. Top with a rounded teaspoon of the cheese mixture; spread out to cover and press lightly to adhere. Transfer the eggplant slices to a rimmed baking sheet. Broil until the cheese has melted, 1 to 2 minutes. Transfer the mini eggplant parmesans to a platter and garnish each with small basil leaf. Let stand 2 to 3 minutes before serving.

EGGPLANT PARMESAN

Steps:

• Dip eggplant into beaten egg, then into a mixture of bread crumbs and parmesan cheese.
• Brown in oil on both sides and transfer onto plate with paper towels to absorb excess oil.
• In remaining oil, brown onion, then add tomato paste, hot water, and seasonings.
• Cook for 5 minutes.
• Pour a third of the sauce on the bottom of a 9x13 baking dish.
• Put a layer of eggplant over the sauce, and put on 1/3 the cheese, more parmesan if wanted, 1/3 more sauce, and then repeat, making sure you end with sauce.
• Cover and bake at 350 degrees for 1 and a half hours.

SUPER EASY EGGPLANT PARMESAN

Steps:

• Preheat oven to 350°F.
• Peel eggplant and slice thin. Layer eggplant and other ingredients if desired. Cover with foil and back 45 minutes.
• Take the foil off for the last 5 minutes of baking. Enjoy!