Hasselback Eggplant Parmesan
Ingredients
- 1 cup prepared low-sodium marinara sauce
- 4 small eggplants (about 6 inches long; 1 3/4 pounds total)
- 2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
- 4 ounces fresh mozzarella, thinly sliced into 12 pieces
- ¼ cup prepared pesto
- ½ cup whole-wheat panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh basil
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