fbpx

Recipe by Erin Grunstein

Hasselback Pesto Eggplant Parmesan

()
add or remove this to/from your favorites
Hasselback Pesto Eggplant Parmesan
Hasselback Pesto Eggplant Parmesan
Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Dairy - Tree nuts - Egg - Wheat
1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian

Looking for a unique twist on the classic Eggplant Parmesan- look no further! This Hasselback Pesto Eggplant Parmesan is the perfect dairy dish for any weeknight dinner or a special Shavuot meal.

Ingredients

Eggplant Parmesan

  • 1 medium eggplant, washed and dried

  • salt

  • flour

  • 1 egg, beaten

  • 1/2 cup Gefen Panko Crumbs or cornflake crumbs

  • 3 tablespoons pesto sauce, divided (store-bought or homemade recipe below)

  • 1 cup grated cheese (I used a cheddar and mozzarella blend)

  • 1/2 cup goat cheese

  • 1/4 cup Parmesan cheese

Homemade Pesto

  • 1 cup packed basil (or part basil and part parsley)

  • 1-2 tablespoons pine nuts (or other nuts)

  • 1/4 cup Parmesan cheese

  • 1 clove garlic

Directions

Prepare the Eggplant Parmesan

1.

Using a sharp knife, cut eggplant into quarter-inch “hasselback” slices almost all the way through – you can use chopsticks to stop yourself from completely cutting through the eggplant. It is important to make sure slices are not too thick.

2.

Sprinkle salt over eggplant and place cut side down onto a paper towel. Allow to sit for 30 minutes – the paper towel should be damp.

3.

Preheat oven to 375 degrees Fahrenheit.

4.

Wipe between eggplant slices to completely dry eggplant.

5.

Sprinkle flour all over eggplant, making sure that everywhere, including in between slices, are lightly coated.

6.

Brush egg onto eggplant, including in between slices.

7.

Mix crumbs with one tablespoon pesto. Coat eggplant well with crumb mixture (including in between slices). If there are any leftover crumbs, do not discard yet. Drizzle on a bit of olive oil.

8.

Bake in greased pan for about 20 minutes and check the eggplant – separate slices if they are sticking together and add additional crumbs if needed. Return to oven and bake for an additional 15 minutes, until crumbs are starting to crisp but not burn. 

9.

In the meantime, mix together cheeses and remaining two tablespoons pesto.

10.

Stuff mixture between each eggplant slice.

11.

Return to the oven for another 10 minutes, until cheese has melted nicely.

12.

Serve drizzled with additional pesto sauce and with tomato sauce to dip.

Prepare the Homemade Pesto

1.

Blend all ingredients. Add oil slowly to achieve desired consistency for whatever dish you’re making.

Recipe tags

aubergines cheese cheesy eggplant eggplant parmesan Erin Grunstein erin.eats.mtl hasselback milchige pesto Shavuos
Hasselback Pesto Eggplant Parmesan

How Would You

Rate this recipe?

Please log in to rate

image Whats App Join our "What's For Dinner"WhatsApp Group image

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments

Related Recipes

Kicked-Up Coleslaw

Kicked-Up Coleslaw
Mango Spinach Salad

Mango Spinach Salad
Pesto Grilled Potatoes

Pesto Grilled Potatoes