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Hasselback Eggplant Parm

Classic eggplant Parmesan meets an internet-trendy Hasselback hack in this recipe. Fresh tomatoes are stuffed between pieces of eggplant in this easy 5-ingredient dinner.

Serves 8
Ready in 75 mins
Prep time 15 mins
Cooking time 60 mins
200 calories per serving


> 2 cups Nature's Promise® Marinara Pasta Sauce, divided
> 4 small eggplants
> 3 medium tomatoes
> 1 (8 oz) pkg reduced-fat shredded mozzarella cheese
> 1/2 cup whole-wheat panko bread crumbs


Preheat oven to 375°F. In a 9x13-inch baking dish, spread half of the marinara sauce. Place 2 wooden chopsticks horizontally on a cutting board. Lay 1 eggplant between the chopsticks. Starting at one end of eggplant, slice down from the top until the knife hits the chopsticks. Repeat until eggplant is sliced completely across, making cuts every ⅛ of an inch. Transfer cut eggplant to baking dish. Repeat with remaining eggplants.
Gently spread eggplant slices to open slightly. Season with salt and pepper. Thinly slice the tomatoes and cut in half. Fill alternating eggplant slices with tomato slices, dividing evenly among eggplants. Pour remaining marinara sauce over eggplants. Cover dish with foil and bake 50 min. Remove foil and bake another 10–15 min., until eggplants are tender.
Remove baking dish from oven. Set oven to broil. Sprinkle the cheese and panko evenly over eggplants. Broil eggplants 1–2 min., just until bread crumbs are golden. Spoon tomato sauce over eggplant to serve.


Garnish with fresh basil.

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