Spinach & Cheese Stuffed Eggplant Rounds

25 mins
Serves 1
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Directions

  1. 1Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper.
  2. 2Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper.
  3. 3Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper.
  4. 4Slice 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.
  5. 5Slice 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.
  6. 6Slice 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.
  7. 7Set the eggplant edges onto the sheet pan spread out, then chop the middle parts into small cubes.
  8. 8Set the eggplant edges onto the sheet pan spread out, then chop the middle parts into small cubes.
  9. 9Set the eggplant edges onto the sheet pan spread out, then chop the middle parts into small cubes.
  10. 10Heat the olive oil over medium-high heat, add the eggplant and the onion and sauté for about 10-12 minutes until tender and cooked.
  11. 11Heat the olive oil over medium-high heat, add the eggplant and the onion and sauté for about 10-12 minutes until tender and cooked.
  12. 12Heat the olive oil over medium-high heat, add the eggplant and the onion and sauté for about 10-12 minutes until tender and cooked.
  13. 13Add the salt, pepper and spinach and continue to sauté for about 3-4 minutes, until spinach is completely wilted.
  14. 14Add the salt, pepper and spinach and continue to sauté for about 3-4 minutes, until spinach is completely wilted.
  15. 15Add the salt, pepper and spinach and continue to sauté for about 3-4 minutes, until spinach is completely wilted.
  16. 16Remove from the heat and set aside to cool for about 10 minutes.
  17. 17Remove from the heat and set aside to cool for about 10 minutes.
  18. 18Remove from the heat and set aside to cool for about 10 minutes.
  19. 19Add the mixture to a mixing bowl, then add the feta, mozzarella and Parmesan and mix to combine.
  20. 20Add the mixture to a mixing bowl, then add the feta, mozzarella and Parmesan and mix to combine.
  21. 21Add the mixture to a mixing bowl, then add the feta, mozzarella and Parmesan and mix to combine.
  22. 22Add the egg and mix to combine.
  23. 23Add the egg and mix to combine.
  24. 24Add the egg and mix to combine.
  25. 25Add the mixture to the eggplant round edges on the sheet pan. Make sure to fill them completely.
  26. 26Add the mixture to the eggplant round edges on the sheet pan. Make sure to fill them completely.
  27. 27Add the mixture to the eggplant round edges on the sheet pan. Make sure to fill them completely.
  28. 28Brush the edges with more olive oil.
  29. 29Brush the edges with more olive oil.
  30. 30Brush the edges with more olive oil.
  31. 31Place into the oven for 25-27 minutes.
  32. 32Place into the oven for 25-27 minutes.
  33. 33Place into the oven for 25-27 minutes.

Ingredients

  • 1 large eggplant
  • 1 large eggplant
  • 1 large eggplant
  • 1 large yellow onion, chopped
  • 1 large yellow onion, chopped
  • 1 large yellow onion, chopped
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 4 oz baby spinach
  • 4 oz baby spinach
  • 4 oz baby spinach
  • 1 cup crumbled feta cheese
  • 1 cup crumbled feta cheese
  • 1 cup crumbled feta cheese
  • 1 cup shredded mozzarella
  • 1 cup shredded mozzarella
  • 1 cup shredded mozzarella
  • 0.5 cup shredded Parmesan cheese
  • 0.5 cup shredded Parmesan cheese
  • 0.5 cup shredded Parmesan cheese
  • 1 egg
  • 1 egg
  • 1 egg

Equipment

knifecookie cutterpanmixing bowlsheet panparchment paperwooden spoonbrush