Serves 8
50 min
Creole Eggplant Mozzarella Cheese Melt
Recipe GLPR75aace037f1cc5
Tender roasted eggplant slices layered with fresh mozzarella, juicy tomatoes, and a blend of warm Creole spices, then baked until the cheese melts and the topping turns golden brown. A satisfying vegetarian main course with Mediterranean and Creole influences.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 tablespoon extra-virgin olive oil
2 pound eggplant
salt
black pepper
¼ cup red bell pepper, finely diced
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground oregano
¼ teaspoon celery seed
2 large tomatoes, sliced 1/2-inch thick
1 pound fresh mozzarella, sliced
½ cup Parmigiano-Reggiano, freshly grated
¼ cup panko breadcrumbs, lightly toasted
Directions
Preheat the oven to 450°F. Brush a large baking sheet generously with extra-virgin olive oil and set aside.
Trim the eggplants and cut each lengthwise into 6 slices, each about 1 inch thick. Arrange the slices on the prepared baking sheet in a single layer. Season both sides lightly with salt and pepper.
Roast the eggplant slices until the tops are deep golden brown and the flesh is tender, 12 to 15 minutes. Remove from the oven and set the slices aside on a plate to cool to room temperature.
Reduce the oven temperature to 350°F. Arrange the cooled eggplant slices on a clean baking sheet.
Distribute the diced red bell pepper evenly over each eggplant slice. Sprinkle each slice with onion powder, garlic powder, oregano, and celery seed.
Top each eggplant slice with one slice of tomato and one slice of fresh mozzarella. Sprinkle 1 teaspoon of grated Parmigiano-Reggiano over each portion.
Finish each stack with a small handful of toasted panko breadcrumbs.
Bake uncovered until the mozzarella is melted and the topping is light golden brown, about 20 minutes. Serve immediately while the cheese is warm.
