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Mini Eggplant Mozzarella Melts are a delightful fusion of comfort food and health-conscious eating, making them an ideal appetizer or snack for any occasion. Their bite-sized form packs a punch of flavor while remaining light and satisfying, perfect for entertaining guests or enjoying a quiet night at home. This recipe showcases eggplants in a way that highlights their unique texture and ability to absorb flavors, resulting in a dish that is both delicious and nutritious.

Mini Eggplant Mozzarella Melts

Discover the joy of cooking with these Mini Eggplant Mozzarella Melts, a healthy and flavorful appetizer that's perfect for any occasion. This recipe highlights the versatility of eggplants, pairing them with gooey mozzarella and rich marinara sauce for a satisfying bite. Easy to prepare, these melts are ideal for entertaining or a cozy night in. With simple ingredients and a few steps, indulge in a delicious dish that's both nutritious and delightful to share with family and friends.
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Ingredients
  

2 medium-sized eggplants

1 cup of marinara sauce

1 teaspoon olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional)

1 cup fresh mozzarella cheese, shredded

1/4 cup grated Parmesan cheese

Fresh basil leaves for garnish

Salt and pepper, to taste

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Eggplants: Slice the eggplants into 1/2-inch thick rounds. Sprinkle both sides with salt and let them sit for about 15 minutes to draw out excess moisture. Rinse under cold water and pat dry with paper towels.

      Sauté the Garlic: In a medium skillet, heat the olive oil over medium heat. Add in the minced garlic and sauté for about 1 minute until fragrant (be careful not to burn it).

        Add Marinara Sauce and Spices: Stir in the marinara sauce, oregano, basil, red pepper flakes, salt, and pepper to the skillet. Simmer for 5 minutes, allowing the flavors to meld.

          Layer the Eggplants: On a baking sheet lined with parchment paper, arrange the eggplant slices in a single layer. Spoon a generous amount of the marinara sauce mixture onto each slice.

            Add Cheese: Sprinkle the shredded mozzarella on top of each eggplant round, followed by a sprinkling of grated Parmesan cheese.

              Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the cheese is bubbly and golden brown, and the eggplant is tender.

                Garnish and Serve: Once cooked, remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4