Hasselback Eggplant

1 eggplant
1 can Primo® Rich and Zesty Garden Tomato and Mushroom Sauce
basil
mozzarella cheese, sliced
1 teaspoon salt
½ teaspoon pepper
2 garlic cloves, minced
olive oil
¼ cup Panko
2 tablespoon Parmesan cheese, grated
1 teaspoon salt
½ teaspoon pepper
Optional:  sliced black olives, small slices of sweet red pepper

Preparation

  1. Preheat oven to 375°F/190°C.
  2. Cut eggplant lengthwise, keeping it connected at the stem.
  3. In a baking dish, sauce and spread to cover the bottom.
  4. Place the eggplant directly on the sauce.
  5. Slice the mozzarella into thin slices. Alternate basil and cheese in each eggplant slice.
  6. Sprinkle salt, pepper, garlic, and olive oil and cover with foil and bake for 50 minutes until eggplant is tender.
  7. In a small bowl, combine panko, cheese, salt, and pepper.
  8. Place the Panko mixture on top of the eggplant and bake uncovered for another 5 minutes. Or until the breadcrumbs are golden brown.
  9. Cut into your desired piece and enjoy!

Original recipe source: Buzzfeed,  https://www.buzzfeed.com/hitomiaihara/eggplant-hasselback

Before baking

IMG_6233

Ready to eat!

IMG_6243 (2)

Comments:
Personally, I’m not a fan of the skin on the eggplant so I cut it off.  Next time I will peel the skin before making this.

Suggestion:
With the leftover eggplant (because it’s only me eating this) I cut up the leftover after peeling the skin and stuffed cannelloni for tomorrows dinner.  I will add some sauce around the cannelloni and sprinkle with Parmesan cheese and bake according to the cannelloni instructions.

PS  I apologize for the messy pictures.

 

 

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