Creole Eggplant Mozzarella Cheese Melt

Creole Eggplant Mozzarella Cheese Melt

This cheesy eggplant melt created by chef Marvin Woods for National Dairy Council has New Orleans flavor thanks to the bell peppers and onions. And, since cheese has minimal amounts of lactose, even those who are lactose intolerant can enjoy this dish in moderation.

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6
Servings
109
Calories Per Serving
Deliver Ingredients

Ingredients

  • Extra-virgin olive oil
  • 2  Pounds  eggplant
  • 1/4  Cup  diced red bell pepper
  • 1  Teaspoon  onion powder
  • 1  Teaspoon  garlic powder
  • 1  Teaspoon  ground oregano
  • 1/4  Teaspoon  celery seed
  • large tomatoes, cut half-inch thick
  • 1  Pound  fresh mozzarella, sliced
  • 1/2  Cup  Parmigiano-Reggiano, freshly grated
  • 1/4  Cup  panko breadcrumbs, lightly toasted under the broiler
  • Salt
  • Pepper

Directions

Preheat the oven to 450 degrees. Oil a baking sheet with extra virgin olive oil.

Slice each eggplant into 6 pieces, about 1 inch thick. Lightly season each disk with salt and pepper and place on the oiled baking sheet. Bake the eggplant until the slices turn deep brown on top, about 12 to 15 minutes. Remove the eggplant from the oven. Remove the slices from the baking sheet and place them on a plate to cool.

Lower the oven temperature to 350 degrees. Once the eggplant slices are cool to the touch, place them on a clean baking sheet. Top the slices with the dice peppers, garlic powder, onion powder, and oregano. Sprinkle the celery seeds over the eggplant. Then, place one slice of tomato and once slice of mozzarella over each piece of eggplant. Sprinkle each with 1 teaspoon grated Parmigiano-Reggiano. Top with breadcrubms.

Bake the eggplant, uncovered, until the cheese is melted and the tops turn light brown, about 20 minutes. Serve immediatley.

Nutritional Facts

Total Fat
1g
1%
Sugar
7g
8%
Cholesterol
1mg
0%
Carbohydrate, by difference
23g
18%
Protein
5g
11%
Vitamin A, RAE
203µg
29%
Vitamin C, total ascorbic acid
25mg
33%
Vitamin K (phylloquinone)
318µg
100%
Calcium, Ca
158mg
16%
Choline, total
25mg
6%
Fiber, total dietary
6g
24%
Folate, total
100µg
25%
Iron, Fe
3mg
17%
Magnesium, Mg
77mg
24%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
101mg
14%
Selenium, Se
1µg
2%
Sodium, Na
388mg
26%
Water
222g
8%
Zinc, Zn
1mg
13%

Eggplant Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Eggplant Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.