Eggplant and Mozzarella Melt
Transform your weeknight dinners with this irresistible Eggplant and Mozzarella Melt, a perfect blend of hearty, wholesome ingredients and Mediterranean flair. Tender, roasted eggplant slices are layered with tangy tomato sauce, gooey fresh mozzarella, and a touch of Parmesan cheese, then baked to golden perfection. A sprinkle of Italian seasoning and optional breadcrumbs adds depth of flavor and a subtle crunch, while fresh basil leaves provide the perfect finishing touch. This recipe is easy to prepare, taking just 20 minutes of hands-on prep, yet feels indulgent and satisfying—ideal as a comforting appetizer or a light vegetarian main course when served alongside a crisp salad and crusty bread. Optimize your mealtime with this versatile and delicious dish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized eggplants
- 1 tablespoon kosher salt
- 4 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 0.5 teaspoon crushed red pepper flakes (optional)
- 2 cups tomato sauce
- 8 ounces fresh mozzarella, sliced
- 0.25 cup grated Parmesan cheese
- 10 fresh basil leaves
- 0.5 cup breadcrumbs (optional)
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Slice the eggplants into 1/2-inch thick rounds. Lay the slices on a clean kitchen towel and sprinkle both sides with kosher salt. Let them sit for 15 minutes to draw out excess moisture.
Pat the eggplant slices dry with a paper towel and brush both sides lightly with 2 tablespoons of olive oil. Arrange the slices on the prepared baking sheet and roast for 20 minutes, flipping halfway through, until tender and lightly browned.
While the eggplant is roasting, heat the remaining 2 tablespoons of olive oil in a saucepan over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant. Stir in the Italian seasoning, crushed red pepper flakes (if using), and tomato sauce. Simmer for 5 minutes, then remove from heat.
Remove the roasted eggplant slices from the oven. Spread a spoonful of tomato sauce on each slice, then top with a slice of fresh mozzarella and a sprinkle of grated Parmesan cheese.
If desired, sprinkle breadcrumbs over the cheese for added texture.
Return the eggplant slices to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
Remove the eggplant melts from the oven and garnish with fresh basil leaves. Finish with a sprinkle of black pepper, if desired.
Serve warm as an appetizer or pair with a salad and crusty bread for a complete meal. Enjoy!
Nutrition Facts
Calories |
1811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 4463 mg | 194% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 28.2 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2140 mg | 165% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2322 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
