Mini Eggplant Mozzarella Toast Stacks

Discover the delightful experience of Mini Eggplant Mozzarella Toast Stacks, a perfect appetizer for gatherings or cozy nights in. This recipe showcases eggplant's versatility as it serves as a healthier alternative to bread, packed with flavor and nutrients. Layering crispy baked eggplant, creamy mozzarella, and toasted baguette creates a satisfying balance of textures. Ideal for impressing guests or indulging yourself, these stacks are easy to prepare and sure to elevate any meal.

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Ingredients

2 medium eggplants, sliced into 1/2 inch thick rounds

1 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs (for extra crunch)

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and black 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 drizzling

Baguette slices (for serving the stacks)

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to prepare for baking the eggplants and toasting the baguette.

Prepare the Eggplants: Gently pat the eggplant slices dry with paper towels to eliminate excess moisture. This step is crucial for achieving a crispy texture when baked.

Set Up the Breading Station: Create a breading station by arranging three shallow bowls:

- One filled with all-purpose flour.

- The second with beaten eggs.

- The third with panko breadcrumbs mixed with dried oregano, garlic powder, salt, and black pepper.

Bread the Eggplants: Take each eggplant slice and first dip it into the flour, shaking off any excess. Next, immerse it in the beaten eggs, allowing any excess to drip off. Finally, coat the slice with the seasoned panko breadcrumbs. Place the breaded slices on a parchment-lined baking sheet.

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

Toast the Baguette: While the eggplants are baking, slice the baguette into even pieces. Arrange the slices on another baking sheet, drizzle lightly with olive oil, and toast in the oven for about 5-7 minutes, or until they become lightly golden.

Assemble the Stacks: Once the eggplant is nicely baked, remove it from the oven and start assembling your stacks. On each toasted baguette slice, spread a layer of marinara sauce, add a piece of the baked eggplant, place a slice of fresh mozzarella on top, and sprinkle with grated Parmesan. Repeat the process to create 2-3 layers, depending on how tall you want your stacks to be.

Melt the Cheese: Once all stacks are assembled, return them to the oven and bake for another 5-7 minutes, or until the mozzarella cheese is melted and bubbly.

Garnish and Serve: Remove the assembled toasts from the oven, sprinkle them with fresh, chopped basil for a burst of flavor, and serve immediately while hot.

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

Presentation Tips: For an appealing presentation, arrange the stacks on a large serving platter and garnish with additional basil leaves. You can also drizzle extra marinara sauce around the platter for a pop of color. Enjoy your delicious creations!