Eggplant and mozzarella melts
Enjoy a delightful twist on classic comfort food with our Eggplant and Mozzarella Melts! This easy-to-make recipe features crispy eggplant slices, perfectly coated in a light batter, topped with gooey mozzarella cheese. Perfect as a hearty appetizer or a satisfying main dish, this delicious combination is sure to please every palate. Get ready to elevate your taste buds with this simple yet flavorful recipe!
- 01 Feb 2025
- Cook time 10 min
- Prep time 10 min
- 6 Servings
- 6 Ingredients
Eggplant and mozzarella melts are a delightful and savory dish that combines the rich flavors of eggplant with the creamy goodness of mozzarella cheese. This recipe is simple yet delicious, making it perfect for a quick meal or a tasty appetizer. Follow these steps to create a scrumptious dish that will impress your family and friends.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
- In a medium bowl, combine the all-purpose white wheat flour and baking powder. Mix well to distribute the baking powder evenly.
- Beat the egg in a small bowl and then add it to the dry ingredients.
- Gradually add the water to the flour mixture, whisking continuously until you achieve a smooth batter. Ensure there are no lumps.
- Wash the eggplant thoroughly and pat it dry with a clean cloth or paper towel.
- Slice the eggplant into approximately 1/2-inch thick rounds. Uniform slices will ensure even cooking.
- Dip each eggplant slice into the prepared batter, ensuring it is fully coated. Allow any excess batter to drip off.
- Place the coated eggplant slices onto the prepared baking sheet in a single layer.
- Place the baking sheet in the preheated oven and bake for about 15 minutes.
- Flip the eggplant slices over and bake for an additional 10-15 minutes, or until the batter is golden brown and crispy.
- Once the eggplant slices are baked, remove the baking sheet from the oven.
- Sprinkle shredded mozzarella cheese evenly over the top of each eggplant slice.
- Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- If desired, you can turn on the broiler for the last 1-2 minutes to achieve a golden, bubbly cheese topping. Be sure to keep a close eye to avoid burning.
- Remove the eggplant and mozzarella melts from the oven and let them cool slightly on the baking sheet.
- Serve warm as an appetizer or a main dish. Optionally, garnish with fresh basil or a drizzle of balsamic glaze for extra flavor.
Tips:
- Choose a firm, shiny eggplant with a uniform color for the best taste and texture.
- Cut the eggplant into evenly sized slices to ensure they cook uniformly.
- If you prefer a crispier texture, you can bake the eggplant slices in the oven at 400°F (200°C) for 20-25 minutes instead of frying.
- Feel free to add additional seasonings such as garlic powder, Italian herbs, or black pepper to the flour mixture for extra flavor.
- Consider using fresh mozzarella for a more authentic and rich taste.
Following these instructions, you will end up with delicious eggplant and mozzarella melts that are perfect for any occasion. Their crispy texture and gooey cheese will be a hit among your guests. Enjoy your cooking and savor every bite of this mouthwatering dish!
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 120kcal | 6% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 13g | 4% |
| Fiber 2.56g | 7% |
| Sugar 2.90g | 3% |
| Fat | |
| Fat 3.99g | 5% |
| Saturated 2.12g | 7% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 40ug | 4% |
| Choline 36mg | 7% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 0.67mg | 4% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.24ug | 10% |
| Vitamin C 1.65mg | 2% |
| Vitamin E 0.34mg | 2% |
| Vitamin K 2.98ug | 2% |
| Minerals | |
| Calcium, Ca 190mg | 14% |
| Copper, Cu 0.09mg | 10% |
| Iron, Fe 0.57mg | 5% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 210mg | 6% |
| Selenium, Se 8ug | 14% |
| Sodium, Na 100mg | 7% |
| Zinc, Zn 0.86mg | 8% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Broccoli rotini with parmesan and garlic
Perfect for a quick and healthy weeknight dinner.
09 Feb 2025Zucchini boats with lentil, spinach and mozzarella cheese
Easy to prepare, it's a great way to incorporate more vegetables and plant-based protein into your diet.
10 Mar 2025