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Hasselback eggplant parmesan takes the hassle out of making a parm while keeping all the Italian flavors you love.

Hasselback Eggplant Parmesan


  • 4 eggplants, medium sized, stem left on and sliced from the stem down into 1/4-inch slices

  • 3 tablespoons kosher salt

  • 2 cups panko breadcrumbs

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon dried oregano

  • 1 teaspoon onion powder

  • 1/2 teaspoon dried basil

  • 1 cup water, chilled

  • 1 cup flour

  • 1 egg

  • 1 egg yolk

  • 2 cups vegetable oil

  • 4 cups marinara sauce, warmed

  • 2 mozzarella balls, sliced

  • Fresh parsley, for garnish

  • Fresh basil, for garnish


  1. Place the cut eggplants onto a paper towel-lined sheet tray and press them gently to fan out their shape. Salt the eggplants well and leave them to weep for about 15 minutes.

  2. In a medium bowl, mix the panko, pepper, garlic powder, dried oregano, onion powder and dried basil.

  3. In a separate medium bowl, whisk together water, flour, egg and egg yolk until smooth. Dip each eggplant into the batter then into the breadcrumb mixture. Fry the eggplants in about 1 1/2 inches of hot vegetable oil for about 3 minutes on each side.

  4. Plate each eggplant on a bed of warm marinara sauce with a few slices of mozzarella and garnish with fresh parsley and basil. Serve immediately.

Hasselback Eggplant Parmesan




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