Hasselback Baby Eggplant Parmesan - cooking recipe

Ingredients

12 baby eggplants, similar sizes
2 tablespoons olive oil
4 ounces basil pesto
2/3 cup parmigiano-reggiano cheese, freshly grated
1/3 cup panko breadcrumbs
1 teaspoon thyme leaves
1 teaspoon kosher salt

Preparation

Preheat oven to 375\u00b0 F / 190\u00b0 C.
Wash eggplant. Leaving the stems on, cut each eggplant at 1/4\" intervals so the eggplant stays connected by the stem. Sprinkle inside the gaps with salt.
Spread pesto evenly in the gaps of each eggplant.
Brush a high-walled baking pan or casserole pan with 1 tablespoon of olive oil. Place eggplants in the pan. Brush the remaining olive oil over the skin of the eggplants.
Cover baking pan with foil. Bake for 40 minutes or until tender.
Blend breadcrumbs, cheese, and thyme and set aside.
Turn on the broiler. Remove the foil from the baking pan. Rotate the eggplants so the gaps are facing upward. Sprinkle each eggplant with the breadcrumb mixture. Broil until the breadcrumbs are browned.