Creole Eggplant Mozzarella Cheese Melt

Name: Creole Eggplant Mozzarella Cheese Melt
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: Creole
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

Recipe GLPR75aace037f1cc5

Creole

Main Course

50 min

303 cal

Servings: 8

Oven

SNAP eligible

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.

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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.

Comments

Grocery List Plus Editorial Staff4.25

This dish delivers solid weeknight appeal at reasonable cost, with all ingredients found readily at Harris Teeter, Food Lion, Kroger, or Walmart without a special trip. The 50-minute stated time is honest for a sheet-pan eggplant melt with minimal active prep—slice, season, layer, broil—making it genuine family food that feeds eight and reheats well the next day. Eggplant can be watery and mushy if not handled carefully, so salting and draining beforehand is the key move the recipe should emphasize; the panko crust helps here, but inattentive cooks may end up soggy rather than crisp. At roughly $1.50 to $2.00 per serving depending on cheese quality, it strikes a good balance between fresh vegetables and cheese richness, and the Creole seasoning profile—garlic powder, oregano, celery seed—gives genuine character without expensive specialty items.