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In the world of culinary delights, few dishes manage to strike the perfect balance between taste, texture, and visual appeal quite like Mini Eggplant Mozzarella Toast Stacks. This innovative recipe brings together the earthy flavors of eggplant, the creamy richness of mozzarella, and the tangy zest of marinara sauce, creating a dish that is not only delicious but also an eye-catching centerpiece on any table.

Mini Eggplant Mozzarella Toast Stacks

Discover the deliciousness of Mini Eggplant Mozzarella Toast Stacks with this easy recipe! This visually stunning dish combines earthy eggplant, creamy mozzarella, and zesty marinara sauce for a flavorful homage to plant-based eating. Perfect as an appetizer or light main course, these stacks are made with layers of breaded, baked eggplant and melted cheese, all topped with fresh herbs for a burst of flavor. Ideal for gatherings or a cozy night in, enjoy a meal that's both nutritious and satisfying!
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Ingredients
  

2 medium eggplants, sliced into 1/2 inch rounds

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs (preferably panko for extra crunch)

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and pepper, to taste

1 1/2 cups marinara sauce (store-bought or homemade)

2 cups fresh mozzarella cheese, sliced

1/4 cup freshly grated Parmesan cheese

1/4 cup fresh basil, chopped (for garnish)

4 tablespoons olive oil, for roasting

Baguette slices (to serve the stacks on)

Instructions
 

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

    Prepare the Eggplants: Pat the eggplant slices dry with paper towels to remove excess moisture. This will help in achieving a crispy texture.

      Breading Setup: Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with dried oregano, garlic powder, salt, and pepper.

        Bread the Eggplants: Dip each eggplant slice first into the flour, shaking off excess, then into the beaten eggs, and finally coat with the breadcrumb mixture. Set aside on a parchment-lined baking sheet.

          Bake the Eggplants: Drizzle the breaded eggplant slices with olive oil. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.

            Toast the Baguette: While the eggplants are baking, slice the baguette and arrange the slices on another baking sheet. Drizzle with a little olive oil and toast in the oven for about 5-7 minutes, or until lightly golden.

              Assemble the Stacks: Once the eggplant is baked, it's time to assemble. On each toasted baguette slice, add a layer of marinara sauce, a piece of baked eggplant, a slice of fresh mozzarella, and a sprinkle of grated Parmesan. Repeat for a total of 2-3 layers depending on the height of your stack.

                Melt the Cheese: After stacking, return the assembled toasts to the oven for about 5-7 minutes or until the mozzarella is melted and bubbly.

                  Garnish and Serve: Remove from the oven, sprinkle with chopped fresh basil, and serve immediately while hot.

                    Prep Time, Total Time, Servings: 25 minutes | 1 hour | 4 servings