Hassleback Eggplant AKA Lazy Woman’s Eggplant Parmesan

My favorite way to eat eggplant is sliced, dipped, battered, and fried, but who has time, right? Besides all the racket the smoke alarms make and the way the smoke boils through the sun streaking in the window and the smell…that stays in the house almost as long as all those calories stay on your thighs.

So, my daughter was telling me about a recipe her mother-in-law shared with her that she makes all the time. She TOLD me about it. She didn’t make it for me or write it down or anything, so I don’t remember exactly how she did it, but she’s a gourmet cook, so I know it was “involved.”  I’m not all that into “involved.”

But, it sounded like a cheffed-up version of Eggplant Parmesan. And I do love me some Eggplant Parmesan. But, once again, we get into that aforementioned frying scene, so I decided to put my own lazy spin to this and see how it came out.

I didn’t exactly take step by step photos like a tutorial; heck, I usually skip those and scroll straight down to the recipe, anyway, don’t you? But this doesn’t have an exact recipe, either. That’s part of the Lazy.

I began with a large eggplant that I washed and trimmed off the ends. Next, I sliced it Hassleback style. (Place it in a salad plate so you don’t slice all the way through, just slit.)  I placed the eggplant in a casserole dish, sprinkled it with Italian Seasoning, garlic salt, salt, and pepper, covered it with foil, and baked it at 350 degrees for 35 to 40 minutes. When I took it out, the eggplant was soft. In all the little pockets between the slices, I poured Ragu Spaghetti Sauce. (I used about half the jar at this stage.) Then I sprinkled in Mozzarella (4 oz.) and about a cup of Panko Bread Crumbs. Here’s the picture I took, and in hindsight, I would have made my slices thinner.

DSC00120I poured the remainder of the jar of sauce over the top, sprinkled more bread crumbs over the whole thing, and dusted it with 1/2 cup of Parmesan. I returned it to the oven, uncovered, and raised the temp to 375. I cooked it about 20 mins. more before taking it out to rest.

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All rested.

I served it to Saint with some fresh green beans from our garden  and some sliced cucumbers from the neighbor’s. Last year I was posting about what to do with all those cucumbers. Not a problem this year. I think our vines are going to die before we get a single one.

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What rating would I give this? Maybe 4 stars out of 5. I’d still prefer fried, but this was tasty, easy, and probably a bit healthier. If you like eggplant, I’d give it a go!

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