Ah, the Hasselback technique, with its origins dating back to the 1700s in Sweden, specifically at the Hasselbacken hotel in Stockholm where it all started with potatoes. Today, we bring a twist to this classic with our Hasselback Eggplant Bake. For the uninitiated, this technique involves cutting the vegetable in such a way that it resembles an accordion, allowing flavors and seasonings to permeate every delightful, tender slice. Venturing into this dish is ideal for when you seek to impress your guests with something that looks just as tantalizing as it tastes, or simply when you yearn to elevate your weekday dinner fare.

This sublime Hasselback Eggplant Bake pairs beautifully with a simple arugula salad tossed with lemon vinaigrette, to add a subtle peppery bite, or a portion of fluffy couscous, which effortlessly sponges up the mingling juices. For a heartier meal, consider serving it alongside a rustic loaf of bread for a satisfying contrast in textures.

Servings: 4

Ingredients:

- 2 medium eggplants
- 2 tablespoons olive oil, plus more for greasing
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup marinara sauce
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped
- 1 teaspoon fresh garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 cup mozzarella cheese, shredded

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.

- 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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