Spinach & Cheese Stuffed Eggplant Rounds
Tender roasted eggplant rounds stuffed with a savory spinach and cheese filling, topped with golden melted cheese—perfect as a meatless main course, side dish, or fancy appetizer!
Equipment
- Baking Sheet
- Mixing Bowl
- Spoon
- Parchment Paper
Ingredients
Main Ingredients
- 1 large eggplant sliced into ½-inch rounds
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup fresh spinach chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 garlic clove minced
- 1/4 tsp nutmeg
- 1 egg beaten
- 1/2 tsp dried oregano
- 1/2 tsp red pepper flakes optional
- 1/2 cup marinara sauce
- fresh basil leaves for garnish
Instructions
- Preheat oven to 400°F (200°C). Brush eggplant rounds with olive oil, season with salt and pepper, and bake 15 minutes, flipping halfway through.
- In a bowl, mix ricotta, Parmesan, chopped spinach, garlic, nutmeg, oregano, red pepper flakes, and beaten egg until combined.
- Spread marinara sauce on each eggplant round. Top with a generous spoonful of filling and sprinkle mozzarella cheese over each.
- Return to the oven and bake for 10 minutes until cheese is melted and bubbly.
- Garnish with fresh basil and serve hot.
Notes
Pre-roast eggplant and make filling in advance to save time. Perfect for meal prep and busy nights!