EatingWell: Try this new method when making eggplant parm
The coolest way to make classic eggplant parm -- and easier too! Use the Hasselback technique to make partial cuts into the whole eggplant every 1/4 inch or so to fill up with melty cheese, flavorful sauce and crunchy breadcrumbs.
Hasselback Eggplant Parmesan
Serves 4
Serving Size: 1 eggplant & 1/4 cup sauce
Active Time: 25 minutes
Total Time: 1 hour 20 minutes
1 cup prepared low-sodium marinara sauce
4 small eggplants (about 6 inches long; 1 3/4 pounds)
2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
4 ounces fresh mozzarella, thinly sliced into 12 pieces
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