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Eggplant, a staple in Mediterranean cuisine, has long been celebrated for its versatility and rich flavor. This unique vegetable, native to the Indian subcontinent, has made its way into kitchens around the world, particularly in dishes that highlight its ability to absorb flavors while offering a satisfying texture. Whether grilled, roasted, or baked, eggplant serves as a fantastic base for a variety of culinary creations, and its popularity continues to soar among food enthusiasts and home cooks alike.

Mini Eggplant Mozzarella Stack Cups

Discover a delicious way to enjoy eggplant with Mini Eggplant Mozzarella Stack Cups! This recipe combines layers of roasted eggplant, creamy mozzarella, and flavorful herbs into bite-sized appetizers that are perfect for any occasion. Ideal for gatherings or a light lunch, these stack cups are not only visually appealing but also bursting with Mediterranean flavors. Easy to make and packed with nutrients, this dish is as satisfying as it is delightful.
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Ingredients
  

2 medium-sized eggplants, sliced into ½-inch thick rounds

1 cup marinara sauce

1 cup fresh mozzarella cheese, diced

½ cup grated Parmesan cheese

¼ cup fresh basil leaves, chopped

1 teaspoon dried oregano

½ teaspoon garlic powder

½ teaspoon crushed red pepper flakes (optional)

Salt and pepper, to taste

Olive oil, for brushing

Balsamic glaze, for drizzling (optional)

Instructions
 

Prepare the Eggplants:

    - Preheat your oven to 400°F (200°C).

      - Slice the eggplants into ½-inch rounds and place them in a colander.

        - Generously sprinkle salt over the slices and allow them to rest for about 30 minutes. This will help to draw out excess moisture and bitterness. After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.

          Roast the Eggplant:

            - Brush both sides of the eggplant rounds with olive oil.

              - Arrange the eggplant slices in a single layer on a baking sheet lined with parchment paper.

                - Roast them in the preheated oven for 20-25 minutes or until they are tender and slightly golden, flipping them halfway through the roasting time.

                  Prepare the Cheese Mixture:

                    - In a medium mixing bowl, combine the diced fresh mozzarella, grated Parmesan cheese, chopped basil, dried oregano, garlic powder, and crushed red pepper flakes (if using). Season the mixture with a pinch of salt and pepper. Stir well until all the ingredients are evenly mixed and the cheeses are fully combined.

                      Assemble the Stack Cups:

                        - Once the roasted eggplant slices have cooled slightly, begin layering them in small stack cups or a muffin tin.

                          - Start with one slice of eggplant at the bottom, followed by a spoonful of marinara sauce, and then a generous portion of the cheese mixture. Repeat the layering process until you reach 2-3 layers, ensuring to top with a final layer of marinara sauce and a sprinkle of cheese.

                            Bake the Stack Cups:

                              - Place the assembled stack cups back into the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                                Finishing Touches:

                                  - Remove the stack cups from the oven and allow them to cool for a couple of minutes.

                                    - Drizzle with balsamic glaze (if desired) and garnish with additional chopped basil for an aromatic finish.

                                      Serve & Enjoy:

                                        - Carefully lift the stack cups from the tins using a fork and serve warm. Delight in your delicious and visually appealing mini eggplant mozzarella stacks!

                                          Prep Time: 15 mins | Total Time: 1 hr | Servings: 4-6 servings