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No shade to classic eggplant parmesan, but if I come across a shortcut, you better believe I’m taking it. Last summer, that meant stacking eggplant rounds a la Martha Stewart, and this summer, we’re entering hasselback territory.
This cheesy hasselback eggplant actually went viral last year, but I waited patiently to try it until eggplant’s peak season (August) drew closer. I also made a few tweaks, opting to add cottage cheese to the filling for extra protein and scatter some green beans onto the sheet pan to make it a complete meal. I also sprinkled the eggplant with panko parmesan breadcrumbs, because what’s hasselback eggplant parm without a little crunch?
The result is a total showstopper, both in presentation and taste. Add it to your summer dinner rotation ASAP.
Cheesy Baked Hasselback Eggplant
Serves 4
Ingredients
1 medium eggplant (about 1½ pounds)
2 tablespoons extra-virgin olive oil, divided, plus more for the breadcrumbs
Kosher salt and freshly ground black pepper
6 ounces low-moisture mozzarella cheese, grated (about 1½ cups)
1 cup cottage cheese
¼ cup chopped fresh basil leaves
¼ teaspoon crushed red pepper flakes
1 ounce Parmesan cheese, finely grated (about ½ cup)
¼ cup panko breadcrumbs
1 cup marinara sauce (homemade or store bought)
1 pound green beans, trimmed
Preparation
Heat the oven to 400°F. Line a baking sheet with parchment paper.
Slice the eggplant lengthwise into 3/4” thick strips without cutting all the way through the stem. Transfer to the sheet pan and fan out the slices as best you can. Drizzle or brush with 1 tablespoon of the oil. Season with salt and black pepper. Set aside.
In a large bowl, combine the mozzarella, cottage cheese, basil, and red pepper flakes. Season to taste with salt and pepper (cottage cheese is salty, so you won’t need much salt).
In a small bowl, combine the Parmesan, breadcrumbs, and a drizzle of oil.
Divide the sauce between the eggplant slices, spreading it out so each of them is covered. Then, spread each slice with the cottage cheese mixture. Sprinkle the entire eggplant with the breadcrumb mixture. Bake for 20 minutes.
Meanwhile, wipe out the large bowl. Add the green beans and toss with the remaining 1 tablespoon oil and salt and pepper to taste.
Remove the eggplant from the oven and arrange the green beans around it, doing your best to keep them in a single layer. Return to the oven until the eggplant and green beans are tender and the breadcrumbs are golden-brown and crispy, 20 to 25 minutes more. Broil for a few minutes for an extra-crispy top, if desired.
Slice the eggplant slices from the stem and transfer to individual plates along with any extra melty cheese on the sheet pan. Serve with the green beans.
Recipe adapted from Diane Morrisey.
PHOTO CREDIT: courtesy of the author
