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In the realm of appetizers, Mini Eggplant Mozzarella Toast Cups stand out as a delightful and versatile option that appeals to both the eyes and the palate. This imaginative dish combines the rich, earthy flavors of eggplant with the creamy, melt-in-your-mouth texture of mozzarella cheese, making it an irresistible choice for any occasion. Whether you're hosting a lively gathering, preparing for a cozy night with friends, or simply looking to indulge in a unique culinary experience, these toast cups are sure to impress.

Mini Eggplant Mozzarella Toast Cups

Discover the vibrant flavors of Mini Eggplant Mozzarella Toast Cups, a perfect appetizer for any occasion. This delightful dish blends roasted eggplant with creamy mozzarella, fresh cherry tomatoes, and aromatic basil for a visually stunning presentation and a burst of taste. Easy to prepare, these toast cups make a great snack for gatherings or cozy nights in. Elevate your culinary experience with this healthy, nutritious recipe that will impress everyone at your table.
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Ingredients
  

2 medium eggplants, sliced into ½ inch rounds

1 cup mozzarella cheese, shredded

1 cup cherry tomatoes, quartered

1/4 cup fresh basil leaves, chopped

2 tablespoons balsamic glaze

4 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste

1 baguette or crusty artisan bread, sliced into ½ inch pieces

Instructions
 

Preheat your oven to 400°F (200°C).

    Arrange the sliced eggplant on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt, pepper, and garlic powder. Toss to coat evenly.

      Roast the eggplant in the preheated oven for about 20 minutes, flipping halfway through, until tender and slightly golden.

        While the eggplant is roasting, prepare the baguette slices. Brush both sides of each piece with the remaining 2 tablespoons of olive oil and arrange them on another baking sheet.

          Toast the baguette slices in the oven for about 5-7 minutes, or until golden and crispy.

            In a mixing bowl, combine the roasted eggplant, cherry tomatoes, mozzarella cheese, and chopped basil. Drizzle with balsamic glaze and toss gently to combine.

              Once the toast is ready, remove it from the oven and spoon the eggplant and cheese mixture onto each toast cup.

                Return the assembled toast cups to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

                  Remove from the oven, let cool slightly, garnish with extra basil if desired, and serve warm.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6