Directions
- 1Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper.
- 2Slice 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.
- 3Set the eggplant edges onto the sheet pan spread out, then chop the middle parts into small cubes.
- 4Heat the olive oil over medium-high heat, add the eggplant and the onion and sauté for about 10-12 minutes until tender and cooked.
- 5Add the salt, pepper and spinach and continue to sauté for about 3-4 minutes, until spinach is completely wilted.
- 6Remove from the heat and set aside to cool for about 10 minutes.
- 7Add the mixture to a mixing bowl, then add the feta, mozzarella and Parmesan and mix to combine.
- 8Add the egg and mix to combine.
- 9Add the mixture to the eggplant round edges on the sheet pan. Make sure to fill them completely.
- 10Brush the edges with more olive oil.
- 11Place into the oven for 25-27 minutes.
Ingredients
- 1 large eggplant
- 1 large yellow onion, chopped
- 3 tbsp olive oil
- 0.5 tsp salt
- 0 pepper
- 4 oz baby spinach
- 1 cup crumbled feta cheese
- 1 cup shredded mozzarella
- 0.5 cup shredded Parmesan cheese
- 1 egg
Equipment
knifecookie cutterpanmixing bowlsheet panparchment paperwooden spoonbrush
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