Hasselback Eggplant!

I guess it’s another “Meat Free Monday”! This is a tweaked version of the recipe I see all of the time for Hasselback Eggplant Parmesan. I didn’t want to add bread crumbs because I am low-carb, but I still wanted some bulk. Enter, greens! Spinach and kale to be exact…

Greens

I just wanted to get them slightly wilted, but more importantly, I wanted to load them up with flavor. I added garlic powder, pink Himalayan salt (PHS) and fresh cracked black pepper. After I cooked them to my liking, I added my other filling ingredients…

Filling

So there is a scant tablespoon of parmesan cheese and two tablespoons of ricotta cheese, which I will mix with my cooked and seasoned greens. Then I had to prepare my eggplant…

Hasselbeck Cutting Trick

In order to get those groovy Hasselback slices, we have to make sure that we don’t slice the eggplant all the way through. The best tip I saw was to tape down chopsticks around the eggplant so the knife will stop at the chopstick’s level…

Hasselbeck Cut

It worked! Now, to season the eggplant…

Flavor Layers

I always listen to Rachael Ray’s tip – you must season every layer of food. Eggplant is very bland – you must not skip this step! I seasoned mine with garlic powder, a little PHS and some Italian seasoning. Now I add my next layer…

Provolone

Yummy Provolone cheese! I did the math before I even cut the eggplant – I knew I wanted nine Hasselback slices in each eggplant half, so that would be 18 cheese strips. So, six cuts in three slices of provolone (see, this is where the dweeb comes in). Gotta stuff these…

Cheese Stuff

You can lift the eggplant a little in order to season and stuff each slice. Do it gently so that you don’t break a slice off (I almost did, those three on the end are hanging on by a thread)! Now I add the greens and cheese mixture…

Stuffed

Ooh, baby! This looks great already! But, it needs to be cooked and since I refuse to turn the oven on in the summer, I used the crock pot…

Sauced Crock

I sauced the crock pot with a tiny can of tomato sauce that I seasoned with, once again, garlic powder, PHS and Italian seasoning. Then I put the stuffed eggplants in…

Crock Pot

Aww, don’t they look cute? I put just a splash of the sauce on top of the stuffed eggplant. I wanted it to be about greens and cheese, not tomato.

After two hours on high…

Cooked

YUM! This is what you get! I added some fresh spinach on the side, because I only had that little bit left.

It’s pretty easy to make – you just have to have a little patience when seasoning and stuffing each layer because they are pretty delicate.

Very healthy and delish! Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s