Hasselback Eggplant Anyone?

We’re feeling fancy today so we have decided to spice up an old classic. It’s about as easy as it’s going to get for making eggplant parmesan your grandmother would be jealous. This recipe serves about 2 to 3 people roughly depending on how big your appetite is.



  • 1 eggplant
  • 1 cup of marinara sauce
  • Tomato, sliced
  • Basil
  • Mozzarella cheese, sliced
  • 1 Teaspoon salt
  • 1/2 teaspoon pepper
  • 2 garlic cloves, minced
  • Olive oil
  • 1/4 cup Panko
  • 2 tablespoons parmesan cheese, grated



Preheat the oven to 375 degrees.

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 breadcrumbs are golden brown.

Cut into your desired piece and enjoy!

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