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If you're looking for a delectable vegetarian option that can serve as a delicious appetizer or a delightful side dish, look no further than Mini Eggplant Mozzarella Melts. This dish artfully combines the rich, savory flavors of fresh mozzarella with the subtle earthiness of eggplant, all enhanced by a zesty marinara sauce. The result is a mouthwatering bite-sized treat that is sure to please both vegetarians and meat-lovers alike.

Mini Eggplant Mozzarella Melts

Discover the deliciousness of Mini Eggplant Mozzarella Melts, a fantastic vegetarian dish perfect for appetizers or side dishes. These bite-sized treats combine tender eggplant with gooey mozzarella and zesty marinara sauce, creating a mouthwatering experience for everyone. Enjoy the delightful flavors and textures of this recipe, packed with nutrients and presented beautifully. Make these melts for your next gathering and impress your guests with this tasty, healthy dish!
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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 freshly grated Parmesan cheese

1/4 cup fresh basil leaves, finely chopped

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/4 teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

Fresh basil leaves for garnish (optional)

Instructions
 

Prep the Eggplants: Arrange the eggplant slices in a single layer on a large cutting board or on paper towels. Sprinkle both sides of each slice lightly with salt and let them rest for about 30 minutes. This will help to draw out excess moisture and reduce any bitterness.

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

      Rinse and Dry: After the 30 minutes has passed, rinse the eggplant slices thoroughly under cold running water to remove the salt. Pat them dry using paper towels to absorb excess moisture.

        Season the Eggplants: Transfer the dried eggplant rounds to a mixing bowl. Drizzle the olive oil over them and add the garlic powder, black pepper, and dried oregano. Toss gently but thoroughly to ensure each slice is evenly coated with the seasoning.

          Bake the Eggplants: Arrange the seasoned eggplant slices in a single layer on a parchment-lined baking sheet. Bake in the preheated oven for about 15 minutes, flipping the slices halfway through to ensure even cooking. They should be tender and lightly golden when done.

            Assemble the Melts: Once the eggplants are baked, remove them from the oven. Spoon about a teaspoon of marinara sauce onto each slice. Next, place a round of fresh mozzarella cheese on top of the sauce. Finish by sprinkling the grated Parmesan cheese over the mozzarella.

              Bake Again: Place the assembled eggplant slices back into the oven and bake for an additional 8-10 minutes, or until the cheese is melted, bubbly, and golden brown.

                Garnish and Serve: Carefully remove the mini eggplant melts from the oven. Garnish with fresh basil leaves on top for a burst of flavor and color. Allow them to cool for a minute before serving. These can be enjoyed as a tasty appetizer or a delightful side dish!

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

                    - Presentation Tips: Serve the mini melts on a rustic cutting board or a vibrant platter, drizzled with a little extra marinara if desired, and garnished with additional fresh basil for a pop of color.