Spinach & Cheese Stuffed Eggplant Rounds
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.
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.
Notes
Store leftovers in an airtight container for up to 3 days. For freezing, cool completely, then freeze in a single layer before transferring to a freezer-safe container. Reheat refrigerated leftovers in a 350°F (175°C) oven for 10-15 minutes.