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To craft the perfect Mini Eggplant Mozzarella Melts, it is essential to understand the key components that contribute to the dish's rich and satisfying flavor profile.

Mini Eggplant Mozzarella Melts

Discover the deliciousness of Mini Eggplant Mozzarella Melts, a perfect blend of rich eggplant and creamy mozzarella cheese. This easy recipe makes for an impressive appetizer, a savory side, or a cozy snack. With simple ingredients and straightforward steps, you can create a flavorful dish that’s sure to delight your guests. Learn how to prepare, season, and bake these tasty bites, and enjoy the satisfying textures and aromas that make this dish a must-try for any occasion.
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Ingredients
  

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

1 teaspoon salt (for sweating the eggplants)

1 cup marinara sauce (store-bought or homemade)

8 oz fresh mozzarella cheese, sliced into rounds

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 freshly ground black pepper

2 tablespoons olive oil

Fresh basil leaves for garnish (optional)

Instructions
 

Prep the Eggplants: On a large cutting board, lay out the sliced eggplant rounds. Evenly sprinkle salt over both sides of the slices. Allow the eggplants to rest for about 30 minutes. This crucial step helps to draw out excess moisture, resulting in a less bitter taste.

    Preheat the Oven: While the eggplants are sweating, set your oven to preheat at 400°F (200°C), ensuring it reaches the right temperature for baking.

      Rinse and Dry: After the 30-minute resting period, thoroughly rinse the eggplant slices under cold running water, removing all salt. Gently pat them dry with paper towels to eliminate any excess moisture.

        Season the Eggplants: Transfer the dried eggplant slices to a mixing bowl. Drizzle the olive oil over them, then sprinkle with garlic powder, black pepper, and dried oregano. Toss the slices until they are evenly coated with the seasoning.

          Bake the Eggplants: Arrange the seasoned eggplant slices in a single layer on a baking sheet lined with parchment paper for easy clean-up. Bake in the preheated oven for approximately 15 minutes, flipping the slices halfway through, until they become tender and lightly golden.

            Assemble the Melts: Once baked, remove the eggplants from the oven. Spoon a teaspoon of marinara sauce onto the center of each slice. Follow with a tantalizing slice of fresh mozzarella cheese, then generously sprinkle over grated Parmesan cheese.

              Bake Again: Return the freshly assembled mini melts back to the oven. Bake for an additional 8-10 minutes, or until the cheese is abundant and bubbling with a delightful golden color.

                Garnish and Serve: Once baked, carefully remove the mini eggplant melts from the oven and let them cool slightly. Garnish with fresh chopped basil leaves for a fragrant touch. Serve warm as a delightful appetizer or as a savory side dish to impress your guests!

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