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If you're on the lookout for a delicious and nutritious appetizer or snack, look no further than Mini Eggplant Mozzarella Melts. This delightful dish combines the rich, earthy flavors of eggplant with the creamy, gooey goodness of melted mozzarella cheese. The result is an irresistible bite-sized treat that’s perfect for any occasion, whether you're hosting a casual gathering or simply indulging in a cozy night at home.

Mini Eggplant Mozzarella Melts

Discover the delicious world of Mini Eggplant Mozzarella Melts, a perfect snack or appetizer for any occasion. This recipe features tender roasted eggplant topped with gooey mozzarella cheese and fresh herbs, creating a delightful combination of flavors and textures. Not only are they tasty, but eggplants are also packed with nutrients, making this dish a healthy choice too. Enjoy these mini bites as a crowd-pleaser at your next gathering or a comforting indulgence at home.
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Ingredients
  

2 medium eggplants, sliced into 1/2-inch rounds

1 teaspoon salt (for sweating the eggplants)

1 cup marinara sauce (store-bought or homemade)

8 oz fresh mozzarella cheese, sliced

1/2 cup grated Parmesan cheese

1/4 cup fresh basil leaves, chopped

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

2 tablespoons olive oil

Fresh basil leaves for garnish (optional)

Instructions
 

Prep the Eggplants: Lay the eggplant slices on a large cutting board. Sprinkle both sides lightly with salt and let them sit for about 30 minutes. This process will draw out excess moisture and bitterness from the eggplants.

    Preheat the Oven: While the eggplants are sweating, preheat your oven to 400°F (200°C).

      Rinse and Dry: After 30 minutes, rinse the eggplant slices under cold water to remove the salt, and then pat them dry with paper towels.

        Season the Eggplants: Place the dried eggplant rounds in a mixing bowl. Drizzle with olive oil, then sprinkle with garlic powder, black pepper, and dried oregano. Toss to coat evenly.

          Bake the Eggplants: Arrange the eggplant slices in a single layer on a baking sheet. Bake in the preheated oven for about 15 minutes, flipping halfway through, until they're tender and slightly golden.

            Assemble the Melts: Remove the eggplant from the oven and spoon a teaspoon of marinara sauce onto each slice. Top with a slice of fresh mozzarella cheese and then sprinkle with grated Parmesan cheese.

              Bake Again: Return the loaded eggplants to the oven and bake for another 8-10 minutes, or until the cheese is bubbling and golden.

                Garnish and Serve: Take the mini eggplant melts out of the oven and garnish with fresh basil leaves. Let them cool for a minute before serving. Enjoy as an appetizer or a delicious side dish!

                  Prep Time, Total Time, Servings: 30 mins | 45 mins | Serves 4-6