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Mini Eggplant Mozzarella Toast Cups are a delightful culinary creation that combines the rich, earthy flavors of eggplant with the creamy, melty goodness of mozzarella cheese. Perfect for entertaining guests or satisfying a snack craving, these bite-sized morsels are sure to impress. The contrast between the crispy toasted bread, the tender roasted eggplant, and the luscious cheese creates a harmonious blend of textures that is both visually appealing and irresistibly delicious.

Mini Eggplant Mozzarella Toast Cups

Discover the delightful world of Mini Eggplant Mozzarella Toast Cups, an irresistible blend of roasted eggplant and creamy mozzarella atop crispy bread. These bite-sized treats are perfect for parties or as a tasty snack. Learn how to choose the best ingredients, from fresh eggplants to artisan bread, and master the roasting technique to bring out rich flavors. With added cherry tomatoes and basil, these toast cups are both visually appealing and delicious. Indulge in this easy yet impressive culinary creation!
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Ingredients
  

2 medium eggplants, sliced into ½ inch rounds

1 cup mozzarella cheese, shredded

1 cup cherry tomatoes, quartered

1/4 cup fresh basil leaves, chopped

2 tablespoons balsamic glaze

4 tablespoons olive oil, divided

1 teaspoon garlic powder

Salt and pepper, to taste

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

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to create a perfect roasting environment for the eggplant and toasting the bread.

    Roast the Eggplant: Spread the sliced eggplant in a single layer on a large baking sheet. Drizzle with 2 tablespoons of olive oil and season generously with salt, pepper, and garlic powder. Toss the eggplant slices gently to ensure they are evenly coated.

      Bake the Eggplant: Place the baking sheet in the preheated oven and roast the eggplant for about 20 minutes. Be sure to flip the slices halfway through cooking to achieve a tender texture and a slight golden color.

        Prepare the Baguette Slices: While the eggplant roasts, take the baguette slices and brush both sides with the remaining 2 tablespoons of olive oil. Arrange the slices on a separate baking sheet, ensuring they are evenly spaced.

          Toast the Bread: Pop the baking sheet with the baguette slices into the oven for about 5-7 minutes, or until they turn golden and crispy. Keep an eye on them to prevent burning.

            Mix the Filling: In a mixing bowl, combine the roasted eggplant, quartered cherry tomatoes, shredded mozzarella cheese, and chopped basil leaves. Drizzle with balsamic glaze and gently toss until everything is well mixed and coated.

              Assemble the Toast Cups: Once the bread is toasted, remove it from the oven. Spoon the savory eggplant and cheese mixture onto each baguette slice, allowing the mixture to spill over slightly for an appealing look.

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

                  Serve: After baking, remove the toast cups from the oven and allow them to cool for a minute. If desired, garnish with extra fresh basil leaves for a pop of color and freshness. Serve warm and enjoy your delightful mini toast cups!

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

                      - Presentation Tip: Arrange the toast cups on a rustic wooden board or a colorful platter for an appealing presentation. You can drizzle a bit more balsamic glaze over the top for added elegance.