Eggplant and Mozzarella Melt

Transform your weeknight dinners with this irresistible Eggplant and Mozzarella Melt, a perfect blend of hearty, wholesome ingredients and Mediterranean flair. Tender, roasted eggplant slices are layered with tangy tomato sauce, gooey fresh mozzarella, and a touch of Parmesan cheese, then baked to golden perfection. A sprinkle of Italian seasoning and optional breadcrumbs adds depth of flavor and a subtle crunch, while fresh basil leaves provide the perfect finishing touch. This recipe is easy to prepare, taking just 20 minutes of hands-on prep, yet feels indulgent and satisfying—ideal as a comforting appetizer or a light vegetarian main course when served alongside a crisp salad and crusty bread. Optimize your mealtime with this versatile and delicious dish!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium-sized eggplants
• 1 tablespoon kosher salt
• 4 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 0.5 teaspoon crushed red pepper flakes (optional)
• 2 cups tomato sauce
• 8 ounces fresh mozzarella, sliced
• 0.25 cup grated Parmesan cheese
• 10 fresh basil leaves
• 0.5 cup breadcrumbs (optional)
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Step 2

Slice the eggplants into 1/2-inch thick rounds. Lay the slices on a clean kitchen towel and sprinkle both sides with kosher salt. Let them sit for 15 minutes to draw out excess moisture.

Step 3

Pat the eggplant slices dry with a paper towel and brush both sides lightly with 2 tablespoons of olive oil. Arrange the slices on the prepared baking sheet and roast for 20 minutes, flipping halfway through, until tender and lightly browned.

Step 4

While the eggplant is roasting, heat the remaining 2 tablespoons of olive oil in a saucepan over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant. Stir in the Italian seasoning, crushed red pepper flakes (if using), and tomato sauce. Simmer for 5 minutes, then remove from heat.

Step 5

Remove the roasted eggplant slices from the oven. Spread a spoonful of tomato sauce on each slice, then top with a slice of fresh mozzarella and a sprinkle of grated Parmesan cheese.

Step 6

If desired, sprinkle breadcrumbs over the cheese for added texture.

Step 7

Return the eggplant slices to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.

Step 8

Remove the eggplant melts from the oven and garnish with fresh basil leaves. Finish with a sprinkle of black pepper, if desired.

Step 9

Serve warm as an appetizer or pair with a salad and crusty bread for a complete meal. Enjoy!

Nutrition Facts

Serving size	1478.2 grams (1478.2g)

Amount per serving	% Daily Value*
Calories	1811

Total Fat 124.00g	159%
Saturated Fat 46.40g	232%
Polyunsaturated Fat 5.30g
Cholesterol 198mg	66%
Sodium 4463mg	194%
Total Carbohydrate 86.20g	31%
Dietary Fiber 28.00g	100%
Total Sugars 28.20g
Protein 83.90g	168%

Vitamin D 0IU	0%
Calcium 2140mg	165%
Iron 22mg	122%
Potassium 2322mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.1%

Protein: 18.7%

Carbs: 19.2%