Try this homemade Hasselback Baby Eggplant Parmesan recipe the whole family will love. Made with eggplants, olive oil, basil pesto and parmigiano-reggia…
This Hasselback Baby Eggplant Parmesan relies on simple, everyday ingredients such as olive oil, basil pesto, panko breadcrumbs and thyme leaves. It comes together quickly and makes 4 servings, at about 254 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.
Updated Jun 30, 2026