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If you're searching for a delightful appetizer or a light meal that is both satisfying and visually appealing, look no further than Mini Eggplant Mozzarella Toast Stacks. This recipe features layers of tender eggplant, creamy mozzarella, and a burst of rich marinara, all harmoniously combined to create a dish that everyone will love. Its unique combination of flavors and textures not only caters to vegetarian diets but also provides an enticing alternative to traditional toast toppings, making it a fantastic choice for health-conscious eaters.

Mini Eggplant Mozzarella Toast Stacks

Elevate your appetizer game with Mini Eggplant Mozzarella Toast Stacks, a deliciously satisfying dish perfect for any occasion. Featuring layers of tender eggplant, creamy mozzarella, and rich marinara, these stacks are both visually stunning and a hit among guests. Easy to prepare, they offer a healthy, vegetarian option that delights the palate. Whether served at a casual dinner or a festive gathering, these stacks are sure to impress. Discover how to create this flavorful masterpiece!
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Ingredients
  

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

1 cup all-purpose flour

2 large eggs, beaten until frothy

1 cup breadcrumbs (preferably panko for additional crunch)

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and pepper, to taste

1 1/2 cups marinara sauce (store-bought or homemade)

2 cups fresh mozzarella cheese, sliced into rounds

1/4 cup freshly grated Parmesan cheese

1/4 cup fresh basil, chopped (for garnish)

4 tablespoons olive oil, for roasting

Baguette slices (to serve the stacks on)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures that it's ready for the eggplants as soon as they are prepared.

    Prepare the Eggplants: Use paper towels to pat the eggplant slices dry, absorbing any excess moisture. This step is crucial for achieving a crispy texture when baked.

      Breading Setup: Create a breading station by placing three shallow bowls in order: one filled with flour, one with the beaten eggs, and the last with the breadcrumbs. In the breadcrumb bowl, mix in the dried oregano, garlic powder, salt, and pepper for added flavor.

        Bread the Eggplants: Take each eggplant slice and dip it into the flour, allowing any excess to shake off. Next, immerse it in the beaten eggs before finally coating it thoroughly in the seasoned breadcrumb mixture. Arrange the breaded slices on a parchment-lined baking sheet.

          Bake the Eggplants: Drizzle olive oil over the breaded eggplant slices for added richness. Place them in the preheated oven and bake for 25-30 minutes, flipping the slices halfway through the cooking time, until they turn golden brown and crispy.

            Toast the Baguette: While the eggplants are baking, slice the baguette into pieces and lay them out on another baking sheet. Lightly drizzle with a bit of olive oil and toast in the oven for approximately 5-7 minutes, or until they are lightly golden and crisp.

              Assemble the Stacks: After baking, the eggplant slices should be perfectly crispy. On each toasted baguette slice, spread a layer of marinara sauce, followed by a piece of baked eggplant, a slice of fresh mozzarella, and a sprinkle of grated Parmesan cheese. Repeat this layering process to create stacks of 2-3 layers, depending on how tall you'd like them.

                Melt the Cheese: Once assembled, return the stacks to the oven for an additional 5-7 minutes, or until the mozzarella cheese is perfectly melted and bubbling, creating a delightful savory topping.

                  Garnish and Serve: Remove from the oven and garnish the top of each stack with freshly chopped basil. Serve immediately while hot, enjoying the delicious combination of flavors and textures.

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

                      - Presentation Tips: Arrange the stacks on a large serving platter, drizzling any remaining marinara sauce around for added color, and complement with a few whole basil leaves for an enticing look. Enjoy!