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When it comes to appetizers that impress, the Mini Eggplant Mozzarella Stack Cups stand out as a culinary gem. This dish is not only visually stunning with its layers of vibrant colors, but it also delivers a harmonious blend of taste and texture that is sure to delight your guests. Whether you’re hosting a dinner party, planning a casual get-together, or simply looking for a refreshing light meal, these stack cups are the perfect choice. The recipe features roasted eggplant, creamy mozzarella, and zesty marinara sauce, all harmoniously layered to create a satisfying bite.

Mini Eggplant Mozzarella Stack Cups

Discover the delightful Mini Eggplant Mozzarella Stack Cups, a stunning appetizer that combines layers of roasted eggplant, creamy mozzarella, and zesty marinara sauce. Perfect for dinner parties or casual gatherings, these stack cups are not only visually appealing but also packed with flavor and nutrition. Learn how to assemble this Mediterranean-inspired dish, with tips on roasting eggplant and selecting fresh ingredients to elevate your culinary experience. Enjoy a healthy and tasty treat that is sure to impress!
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Ingredients
  

2 medium-sized eggplants, sliced into ½-inch 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 the oven to 400°F (200°C).

      - Place the eggplant slices in a colander, sprinkle with salt, and let them sit for about 30 minutes to draw out moisture and bitterness. Rinse and pat dry with paper towels.

        Roast the Eggplant:

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

            - Arrange them on a baking sheet in a single layer.

              - Roast in the preheated oven for 20-25 minutes until they are tender and slightly golden, turning halfway through.

                Prepare the Cheese Mixture:

                  - In a mixing bowl, combine the diced fresh mozzarella, grated Parmesan, chopped basil, dried oregano, garlic powder, crushed red pepper flakes (if using), and a pinch of salt and pepper. Mix well to ensure the cheeses are evenly distributed.

                    Assemble the Stack Cups:

                      - Once the eggplant slices are out of the oven and slightly cooled, layer them in small stack cups or muffin tins.

                        - Start with one slice of eggplant, add a spoonful of marinara sauce, followed by a generous amount of the cheese mixture. Repeat this layering process until you have 2-3 layers, finishing with a layer of marinara sauce and a sprinkle of cheese on top.

                          Bake the Stack Cups:

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

                              Finishing Touches:

                                - Remove from the oven and let them cool for a couple of minutes.

                                  - Drizzle with balsamic glaze, if desired, and garnish with extra basil before serving.

                                    Serve & Enjoy:

                                      - Carefully remove the stack cups from the tins with a fork and serve warm. Enjoy your delightful, mini eggplant mozzarella stacks!

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