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Crispy parmesan hasselback eggplant that’s irresistible!

crispy parmesan hasselback eggplant
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A delicious and crispy baked eggplant dish featuring layers of garlic, Parmesan, and mozzarella cheese.

Ingredients

Scale
  • 4 medium eggplants
  • 3 tbsp olive oil
  • 4 tbsp melted butter
  • 5 garlic cloves, minced
  • Salt and freshly ground black pepper, to taste
  • 1½ cups Italian seasoned breadcrumbs
  • ¾ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 tsp Italian seasoning
  • ½ tsp dried oregano
  • ½ tsp smoked paprika
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh basil
  • 1 cup marinara sauce (optional, for serving)

Instructions

  1. Preheat the oven to 400°F (200°C). Slice each eggplant crosswise into thin slices, stopping about ½ inch before cutting all the way through to create a hasselback effect.
  2. Mix the olive oil, melted butter, garlic, Italian seasoning, oregano, smoked paprika, salt, and pepper.
  3. Brush the garlic butter generously between the slices and over the tops of the eggplants.
  4. Roast for 35–40 minutes until the eggplants begin to soften.
  5. Combine the breadcrumbs, Parmesan cheese, parsley, and basil in a bowl.
  6. Carefully stuff the breadcrumb mixture between the eggplant slices, then sprinkle the mozzarella evenly over the top.
  7. Return to the oven and bake for 15–20 minutes, until the cheese is melted and the topping is golden and crispy.
  8. Broil for 2–3 minutes for an extra crunchy, deeply browned crust.
  9. Garnish with additional Parmesan, parsley, and basil.
  10. Serve hot with warm marinara sauce, crusty bread, or a fresh green salad.

Notes

  • Feel free to customize the herbs according to your taste.
  • For a spicier kick, add red pepper flakes to the breadcrumb mixture.
  • Make sure not to cut all the way through the eggplants to maintain their shape.

Nutrition

Find it online: https://www.homeydishes.com/crispy-parmesan-hasselback-eggplant-recipe/