Hasselback Eggplant Parmesan

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


  • 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.