The coolest way to make classic eggplant parm–and easier too!
Carefully transfer the eggplants to the baking dish.
Gently fan them to kick off the cuts wider.
Drizzle 2 tablespoons oil over the eggplants.
Fill the cuts alternately with mozzarella and pesto (some cuts may not be filled).
Bake until the eggplants are very tender, 45 to 55 minutes.
Combine panko, Parmesan and the remaining 2 teaspoons oil in a small bowl.
Remove the foil and sprinkle the eggplants with the breadcrumb mixture.
Increase the oven temperature to broil.
Broil the eggplants on the center rack until the topping is golden brown, 2 to 4 minutes.
Serve with the sauce.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
