Eggplant Parmesan is delicious, but it takes forever to prepare. This version—which uses the hasselback technique usually applied to potatoes—is visually impressive enough to serve to guests, but still easy enough to prepare on a weeknight. (Especially if you use jarred marinara sauce.) We like to serve this with crusty bread as a main dish, but it would work just as well alongside pasta and/or a protein as a side. <br /> <br /><Strong>Optional extra step:</strong> If you have the extra time and like your eggplants really creamy, after step two, you can salt the eggplant in between each slice, stick a piece of paper towel in each slit, and hold the whole accordion-like situation together with two cans (or whatever is laying around your kitchen) on either side. Let it sit for 45 minutes until the extra moisture has drained out of the eggplant. Discard the paper towels before you proceed with stuffing it. Note that you might want to use slightly less salt when seasoning.

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