Creole Eggplant Mozzarella Cheese Melt
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
- 2 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
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