I have become a bit obsessed with hasselbacking vegetables. They look beautiful don’t they’. I feel it makes the veggies taste better too because of more surface area to crisp up and soak in all the flavor.
The classic eggplant Parmesan is traditionally breaded, deep fried then served a tomato based sauce. This recipe skips the breaking-fried process. Simply slice the eggplant 3/4 ways, gently stuff the crevices with cheese and herbs, then bake in the rich tomato sauce.
This dish makes an elegant vegetarian center piecefor a dinner party. Also great as a side dish to compliment a meat dinner.
I worked with Dorot to bring you this recipe.
” Dorot start by growing their our own garlic, basil, cilantro, parsley, chili and ginger. At peak freshness, they harvest their produce from the fields, process and flash freeze into convenient trays within 90 minutes of harvest. With a two-year shelf life, you can have fresh Garlic, Onions and Herbs year round with the simple “pop” of the tray.”
I found mine at my local Traders Joe grocery store here in California in the frozen food aisle. To find the availability in your U.S store go to their site here -> Dorot <- and find your local store.
Here’s the recipe
Serves 2 as a main meal or 4-6 as a side vegetable
2 small Italian eggplant or 1 medium sized eggplant. Look for ones a little heavy for their size, firm, shiny and bright green top
- 1 medium onion
- 1 medium carrot grated
- 1 zucchini finely chopped
- 3 Dorot garlic pods
- 1pod Dorot Basil plus a few fresh leaves
- 2 tablespoons olive oil for sauce and extra for drizzling
- 1 mozzarella ball or vegan mozzarella