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When it comes to creating appetizers that impress, few dishes can rival Mini Eggplant Mozzarella Toast Cups. This delightful recipe marries the rich, earthy flavor of eggplant with the creamy, luscious texture of mozzarella cheese, all atop a crispy toast base. Perfect for a variety of occasions, from lively parties to intimate family gatherings or even casual weeknight dinners, these bite-sized delights are sure to be a hit with your guests.

Mini Eggplant Mozzarella Toast Cups

Elevate your appetizer game with Mini Eggplant Mozzarella Toast Cups, a delicious and visually stunning dish that combines roasted eggplant, creamy mozzarella, and fresh cherry tomatoes on crispy toast. Perfect for any gathering or casual dinner, these bite-sized cups are not just a treat for the taste buds but also a healthy option packed with nutrients and flavor. Simple to prepare and versatile, you'll love experimenting with different ingredients to make them your own. Impress your guests with this elegant and delightful treat!
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Ingredients
  

2 medium eggplants, sliced into ½-inch rounds

1 cup shredded mozzarella cheese

1 cup cherry tomatoes, quartered

1/4 cup fresh basil leaves, finely chopped

2 tablespoons balsamic glaze (for drizzling)

4 tablespoons olive oil (divided)

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

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

Instructions
 

Preheat Oven: Start by preheating your oven to 400°F (200°C).

    Prepare Eggplant: Place the sliced eggplant on a large baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt, pepper, and garlic powder. Toss the eggplant slices to ensure they are evenly coated with the oil and seasonings.

      Roast Eggplant: Roast the eggplant slices in the preheated oven for approximately 20 minutes. Be sure to flip them halfway through the cooking time so they can develop a nice golden color and tenderness.

        Prepare Baguette: While the eggplant is roasting, prepare the baguette slices. Brush both sides of each slice with the remaining 2 tablespoons of olive oil. Arrange the slices in a single layer on another baking sheet.

          Toast Baguette: Toast the baguette slices in the oven for about 5-7 minutes, or until they are golden brown and crispy. Keep an eye on them to prevent burning.

            Combine Filling: In a mixing bowl, combine the roasted eggplant, quartered cherry tomatoes, shredded mozzarella cheese, and chopped fresh basil. Drizzle with balsamic glaze and toss gently to combine all ingredients evenly.

              Assemble Toast Cups: Once the toast is ready, remove it from the oven. Spoon the eggplant and cheese mixture generously onto each toasted baguette cup.

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

                  Serve: Remove from the oven, allow the toast cups to cool slightly before serving. Garnish with additional fresh basil if desired, and enjoy them warm!

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

                      Presentation Tips: Arrange the toast cups on a wooden serving board or a colorful plate. Consider adding an extra drizzle of balsamic glaze over the top for an elegant finish!