These Spinach & Cheese Stuffed Eggplant Rounds transform humble eggplant into an elegant appetizer or satisfying side dish. Tender eggplant rounds are topped with a savory mixture of spinach, herbs, and melted cheese for a Mediterranean-inspired treat that’s as nutritious as it is delicious.
Why You’ll Love This Recipe
This recipe hits all the right notes – it’s simple yet impressive, healthy yet indulgent. The combination of creamy cheese with earthy spinach and the meaty texture of eggplant creates a perfect harmony of flavors. It’s also incredibly versatile – serve it as an appetizer at your next dinner party, as a side dish alongside grilled proteins, or even as a light vegetarian main course. Plus, it’s naturally low-carb and gluten-free!
Ingredients
- 2 medium eggplants, cut into 1/2-inch thick rounds
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 10 oz fresh spinach (or 10 oz frozen spinach, thawed and squeezed dry)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/2 cup shredded mozzarella cheese
- 1 large egg, lightly beaten
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- Pinch of nutmeg
- Fresh basil leaves for garnish
Directions
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Arrange the eggplant rounds on the baking sheets. Brush both sides with 2 tablespoons of olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Bake for 15-20 minutes, flipping halfway through, until the eggplant is tender and lightly browned. Remove from the oven but keep the oven on.
- While the eggplant is baking, prepare the filling. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
- Add the garlic and cook for another 30 seconds until fragrant.
- Add the fresh spinach in batches, stirring until wilted. (If using frozen spinach, add it now and stir until heated through). Season with the remaining salt and pepper.
- Remove from heat and let cool slightly. Then, squeeze out any excess moisture from the spinach mixture.
- In a medium bowl, combine the spinach mixture with ricotta, Parmesan, mozzarella, beaten egg, chopped herbs, and nutmeg. Mix well.
- Top each eggplant round with a generous spoonful of the spinach and cheese mixture. Sprinkle with a little extra Parmesan.
- Return to the oven and bake for another 10-12 minutes, until the topping is hot and the cheese is melted and starting to brown.
- Garnish with fresh basil leaves before serving.
Servings and Timing
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4-6 as an appetizer, 3-4 as a main course
- Yield: Approximately 12-16 stuffed eggplant rounds, depending on the size of your eggplants
Variations
- Mediterranean Version: Add chopped olives, sun-dried tomatoes, and feta cheese instead of mozzarella.
- Vegan Option: Replace the cheeses with dairy-free alternatives and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the regular egg.
- Meat Lover’s Version: Add some cooked and crumbled Italian sausage to the filling.
- Spicy Kick: Mix in a pinch of red pepper flakes or a finely chopped jalapeño to the spinach mixture.
- Herb Garden Delight: Experiment with different fresh herbs like dill, thyme, or chives.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: These can be frozen after baking. Allow to cool completely, then freeze in a single layer before transferring to a freezer-safe container. Freeze for up to 1 month.
- Reheating: For refrigerated leftovers, reheat in a 350°F (175°C) oven for 10-15 minutes until hot. For frozen, reheat at 350°F for 20-25 minutes. You can also use a microwave, but the texture won’t be as good.
FAQs
Q: Can I make these ahead of time? A: Yes! You can prepare the eggplant and filling up to a day ahead. Store separately in the refrigerator, then assemble and bake just before serving.
Q: My eggplant tastes bitter. What did I do wrong? A: Some eggplants, especially larger ones, can be bitter. To avoid this, you can salt the eggplant rounds and let them sit for 30 minutes before cooking to draw out bitterness, then rinse and pat dry.
Q: Can I use different cheeses? A: Absolutely! Goat cheese, feta, or fontina would all work well in this recipe.
Q: Is there a way to make this without turning on the oven? A: You could grill the eggplant rounds instead of baking them, then top with the filling and finish under a broiler or on a covered grill to melt the cheese.
Q: What can I serve with these stuffed eggplant rounds? A: They pair beautifully with a simple green salad, crusty bread, or alongside grilled chicken or fish.
Conclusion
These Spinach & Cheese Stuffed Eggplant Rounds offer a perfect blend of nutritious vegetables and indulgent cheese in every bite. Whether you’re looking for an impressive appetizer or a satisfying vegetarian main, this recipe delivers big flavors with minimal effort. The combination of tender eggplant with the rich, herb-infused filling makes for a dish that will please both vegetarians and meat-eaters alike. Give this recipe a try the next time you want to elevate your vegetable game!
Discover More Delicious Recipes
If you loved these Spinach & Cheese Stuffed Eggplant Rounds, why not try some other flavorful dishes?
- For a Mediterranean-inspired treat, check out these Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta.
- Keep the cheese and veggie combination going with these Spinach Dip Cheese Crisps – a crispy, cheesy snack perfect for any occasion.
- If you’re craving a comforting pasta dish, try this Garlic Butter Chicken Balls with Creamy Parmesan Pasta for a rich and creamy meal.
- Pair your eggplant rounds with a side of Garlic Herb Roasted Potatoes, Carrots, and Zucchini for a complete and nutritious plate.
- For a one-pan delight, this Prosecco-Braised Artichoke Risotto with Crispy Sage Breadcrumbs is a must-try.
Spinach & Cheese Stuffed Eggplant Rounds
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Skillet
- Knife
Ingredients
Eggplant Base
- 2 medium eggplants cut into 1/2-inch thick rounds
- 3 tbsp olive oil divided
- 1 tsp salt divided
- 0.5 tsp black pepper divided
Spinach & Cheese Filling
- 1 small onion finely diced
- 3 cloves garlic minced
- 10 oz fresh spinach or 10 oz frozen spinach, thawed and squeezed dry
- 1 cup ricotta cheese
- 0.5 cup grated Parmesan cheese plus more for topping
- 0.5 cup shredded mozzarella cheese
- 1 large egg lightly beaten
- 2 tbsp fresh basil chopped
- 1 tbsp fresh oregano chopped (or 1 tsp dried)
- 1 pinch nutmeg
Garnish
- fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Arrange the eggplant rounds on the baking sheets. Brush both sides with 2 tablespoons of olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Bake for 15-20 minutes, flipping halfway through, until the eggplant is tender and lightly browned. Remove from the oven but keep the oven on.
- While the eggplant is baking, prepare the filling. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
- Add the garlic and cook for another 30 seconds until fragrant.
- Add the fresh spinach in batches, stirring until wilted. (If using frozen spinach, add it now and stir until heated through). Season with the remaining salt and pepper.
- Remove from heat and let cool slightly. Then, squeeze out any excess moisture from the spinach mixture.
- In a medium bowl, combine the spinach mixture with ricotta, Parmesan, mozzarella, beaten egg, chopped herbs, and nutmeg. Mix well.
- Top each eggplant round with a generous spoonful of the spinach and cheese mixture. Sprinkle with a little extra Parmesan.
- Return to the oven and bake for another 10-12 minutes, until the topping is hot and the cheese is melted and starting to brown.
- Garnish with fresh basil leaves before serving.