Spinach & Cheese Stuffed Eggplant
Serves 420 mins prep30 mins cook
Delicious and simple to make, these spinach and cheese stuffed eggplant rounds are perfect for a nutritious side dish or a light meal. A delightful mix of feta, mozzarella, and Parmesan cheeses combined with baby spinach and sautéed onion, all nestled in tender eggplant rounds.
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What you need
Instructions
1: Preheat the oven to 425. Line a sheet pan with parchment paper and set aside. 2: Slice the eggplant into 1/2 inch thick rounds. Use a cookie cutter or knife to cut out a round hole in the eggplant rounds, leaving a small edge. 3: Set the edges onto the sheet pan spread out, then chop the middle parts into small cubes. 4: Heat the olive oil over medium-high heat, add the eggplant and onion, and sauté for about 10-12 minutes until tender and cooked. 5: Add the salt, pepper, and spinach to the pan and continue to sauté for about 3-4 minutes until spinach is wilted. 6: Remove from heat and set aside to cool for about 10 minutes. 7: Add the mixture to a mixing bowl, then add feta, mozzarella, Parmesan, and the egg, mixing until combined. 8: Add the mixture to the eggplant round edges on the sheet pan, filling them completely. 9: Brush the edges with more olive oil, then place into the oven for 25-27 minutes.View original recipe