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Welcome to the delightful world of Mini Eggplant Mozzarella Toast Stacks, a culinary creation that embodies the essence of Mediterranean cuisine. This dish brings together the creamy richness of mozzarella, the earthy notes of roasted eggplant, and a medley of aromatic herbs, all artfully layered on toasted bread. Whether you're hosting a casual family dinner or planning a sophisticated gathering, these stacks are not only visually appealing but also incredibly easy to prepare, making them a standout option for any occasion.

Mini Eggplant Mozzarella Toast Stacks

Discover the mouthwatering Mini Eggplant Mozzarella Toast Stacks, a perfect blend of Mediterranean flavors! This dish features creamy mozzarella, tender roasted eggplant, and aromatic herbs, all layered on toasted bread. Easy to make and beautiful to present, these stacks are great for any gathering, from family dinners to chic parties. Packed with nutrients and bursting with flavors, this recipe is sure to impress your guests and delight your taste buds.
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Ingredients
  

2 medium-sized eggplants

1 cup fresh mozzarella cheese, sliced

1 cup marinara sauce (homemade or store-bought)

1 cup fresh basil leaves, chopped

1/4 cup olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and black pepper, to taste

1 baguette or ciabatta loaf, sliced into 1-inch thick pieces

Optional: Balsamic glaze for drizzling

Instructions
 

Prepare the Eggplant: Slice the eggplants into 1/2 inch thick rounds. Sprinkle salt on both sides and let them sit on a paper towel for about 20 minutes to draw out excess moisture. Rinse and pat dry.

    Cook the Eggplant: Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet. Drizzle olive oil over the top and season with garlic powder, oregano, salt, and black pepper. Roast in the oven for about 20-25 minutes or until they are golden and tender, flipping halfway through.

      Toast the Bread: While the eggplants are roasting, arrange the sliced bread on another baking sheet. Brush with olive oil and toast in the oven for about 8-10 minutes until crisp and golden.

        Assemble the Stacks: Remove the eggplants and bread from the oven. Start assembling by placing one piece of toasted bread on a plate, adding a slice of roasted eggplant, a slice of mozzarella, a tablespoon of marinara sauce, and a pinch of chopped basil. Repeat the process to create a stack, typically 2-3 layers high, finishing with a final slice of mozzarella and marinara on top.

          Final Bake: Lower the oven to 350°F (175°C) and place your assembled stacks onto a baking sheet. Bake for an additional 10-15 minutes until the cheese is melted and bubbly.

            Serve: Remove from the oven and let cool for a few minutes. Drizzle optional balsamic glaze over the top for an extra touch. Serve warm and enjoy your delicious stacks of mini eggplant mozzarella toast!

              Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4-6