Directions:
1. Preheat your oven to 375 degrees (F) and lightly grease a baking dish with olive oil.
2. Begin by washing the eggplants and patting them dry. Carefully make slits in each eggplant, slicing almost to the bottom, but ensure not to cut all the way through. The eggplants should still hold together at the base.
3. Brush the eggplants with olive oil, ensuring some gets into the slits, then season with salt and pepper.
4. Spoon the marinara sauce into the slits of each eggplant, sprinkle with minced garlic, and then gently fan them out in the prepared baking dish.
5. Combine the Parmesan, basil, and oregano, and then stuff this mixture into the slits as well.
6. Bake for about 25 minutes or until the eggplants begin to soften. Remove from the oven and sprinkle the shredded mozzarella cheese over the top.
7. Return to the oven and bake for an additional 10-15 minutes or until the cheese is melted and bubbly and the eggplants are completely cooked through.
8. Let the dish cool for a couple of minutes, then serve, garnishing with additional fresh basil if desired.
Variations & Tips:
– Playing with flavors can lead to wonderful discoveries. Try adding a bit of heat with red pepper flakes or a smoky touch with a pinch of smoked paprika.
– Don’t limit yourself to marinara; pesto or a tapenade can also serve as wonderful fillings.
– For added texture and a nuttier dimension, toss in some pine nuts or chopped walnuts into the cheese mixture before baking.
– For those looking for an even richer experience, try drizzling a balsamic reduction over the finished dish just before serving.
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– And remember, the key to a successful Hasselback is in the slicing – not too deep, yet deep enough to allow the flavors to meld and the textures to enchant. Enjoy the process as well as the result!
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