Spinach & Cheese Stuffed Eggplant Rounds
Serves 410 mins prep27 mins cook
Incredible and super simple spinach and cheese stuffed eggplant rounds, made by hollowing out eggplant and filling it with a mixture of sautéed onions, spinach, and a blend of cheeses. Perfect as a tasty appetizer or side dish.
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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 a knife to cut out a round hole in the eggplant rounds, leaving a small edge. Set the edges onto the sheet pan spread out, then chop the middle parts into small cubes. 3: Heat the olive oil over medium-high heat, add the eggplant and the onion, and sauté for about 10-12 minutes until tender and cooked. Add the salt, pepper, and spinach and continue to sauté for about 3-4 minutes until spinach is completely wilted. Remove from the heat and set aside to cool for about 10 minutes. 4: Add the mixture to a mixing bowl, then add the feta, mozzarella, and Parmesan and mix to combine. Add the egg and mix to combine. 5: Add the mixture to the eggplant round edges on the sheet pan. Make sure to fill them completely. 6: Brush the edges with more olive oil, then place into the oven for 25-27 minutes.View original recipe