Recipe · 35 min
Eggplant Melts with Fresh Mozzarella & Pan-Fried Chickpeas
- 35 min
- 2–6 servings
- 578 kcal / serving
Creamy roasted eggplants are topped with fresh mozzarella and a crisp, spiced chickpea topping. It’s quick to assemble and comes together in around 35 minutes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1eggplant
- ½ (8 oz) pkgfresh mozzarella cheese
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 1tomato
- eggplants
- tomatoes
From the pantry: cumin, ground, extra virgin olive oil, paprika, salt, virgin coconut oil
Cookware
baking sheet pan · can opener · chef's knife · colander · cutting board · measuring spoons · mixing bowls · oven mitts · spatula · stainless steel or cast iron skillet
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1eggplant
- 1tomato
- eggplants
- tomatoes
Dairy, eggs & chilled
- ½ (8 oz) pkgfresh mozzarella cheese
Pantry & dry goods
- 1 (15 oz) cangarbanzo beans (chickpeas)
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| eggplant | 1 | 2 | 3 |
| fresh mozzarella cheese | ½ (8 oz) pkg | 1 (8 oz) pkg | 1 ½ (8 oz) pkg |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| tomato | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 400°F with the rack in the center.
- Wash the produce and pat dry.
- Halve the eggplants lengthwise, place them cut side up on a baking sheet, then rub with olive oil and season with salt and pepper.
- Roast the eggplants on the sheet until they feel soft, about 15 to 20 minutes.
- Slice the tomato into rounds and pat dry with paper towels; slice the mozzarella into rounds.
- Preheat a skillet over medium-high heat.
- Drain and rinse the chickpeas, then pat them dry with paper towels.
- Add coconut oil to the skillet and swirl to coat the bottom; add the chickpeas and cook, shaking the pan occasionally, until golden and crispy, 5 to 7 minutes.
- In a small bowl, mix paprika, cumin, and a pinch of salt; toss the warm chickpeas in the spice blend to coat.
Two tips
- Pat dry the chickpeas after draining to help them crisp.
- Serve with extra tomato slices on the side if you like.
Nutrition per serving
- Calories
- 578 kcal
- Protein
- 25 g
- Carbs
- 49 g
- Fat
- 34 g
- Fiber
- 19 g
- Sodium
- 636 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.