Vegetarian Gastronomy

Painting With A Green Palate...100% Vegan & 80% Gluten-Free Cooking

Painting With A Green Palate...100% Vegan, & Gluten-Free Cooking

Crispy Grilled Eggplant & Spinach Vegan Quesadillas

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If you’re looking for new ways to liven up your quesadillas, these Grilled Eggplant & Spinach Vegan Quesadillas are perfect! They’re easy, delicious, and can be made in 10 minutes with simple prep the day before! 

A side shot of grilled eggplant quesadillas stacked on top of each other

Meet one of my favorite quick meals, Grilled Eggplant & Spinach Vegan Quesadillas! They’re easy, delicious, and can be made in 10 min with simple prep the day before.

Stepping away from the quesadillas for a moment, have you tried my Crispy Baked Eggplant Rounds yet? You can use them in sandwiches, serve them as a side, let your kids dip them in some vegan ranch and/or pack them in their school lunch.

You can also layer them in lasagna, make some Italian eggplant stacks, or simply eat them straight out of the oven while they’re still hot (which is what I typically do). They are delicious and addicting! Light and airy, crispy, healthy, and so versatile. When you’re addicted to a recipe and make it all the time, you start to get creative on different ways to use it. Well…that’s exactly what happened, and out came these Crispy Grilled Eggplant & Spinach Vegan Quesadillas!

A tortilla with crispy grilled eggplant spinach and tomato sauce in a pan

The kids love it, my husband loves it, and I love it because they’re delicious and so easy to make for those weeknights when you just don’t have the time or are exhausted (which believe it or not happens quite often).

The crispy eggplant rounds can easily be made the day before and stored in the fridge so that it only takes you 5 minutes to assemble when you’re ready for dinner. If you’re looking for additional ways to liven up your quesadillas, here are a few of my favorite combos already on the blog;

Helpful Tips For Making These Grilled Eggplant Quesadillas

  • I’ve used both flour tortillas and whole wheat tortillas for this recipe. For the Gluten-free Option, use you favorite gluten-free tortilla (Follow your heart brand is one of my favorites).
  • Make-Ahead tip: Make the Baked Crispy Eggplant Rounds ahead or time or the day before to make this a quick and easy 10 minute meal. If the Crispy Eggplant Rounds and marinara/pizza sauce came from the fridge, allow them to come to room temperature prior to assembling the quesadilla.
  • Vegan Cheese: Use daiya shred cutting board collection shreds or follow your heart vegan mozzarella or pepper jack slices cut into shreds.

Vegan quesadillas with crispy grilled eggplant on a black surface

Before I leave you with the recipe, have you heard me talk about my favorite non-stick pan?? The T-fal Total Non-Stick Pan (pictured in the image above)! I just bought TWO new ones off of Amazon this past week to replace my current ones and they are AMAZING. They’re relatively cheap, light-weight, come in different sizes, and work really well. I’ve been using them for over 4 years now and they put my so-called “expensive high-end” non-stick pans to shame. These pans are definitely in my top 3 when it comes to favorite cookware so be sure to check them out!

I’ve loved seeing all the ways in which you guys have already been using the Crispy Baked Eggplant Rounds on Facebook and Instagram, and now can’t wait to see these Quesadillas.

If you like this recipe or post, be sure to leave a comment and use the rating field! You can also tag me on Instagram with any re-makes, @vegetariangastronomy so I don’t miss it, as I love sharing them on Re-Make Fridays! Or you can help me spread the word about my recipes on Pinterest and Facebook!

More Eggplant Recipes You Might Like;

5 from 1 vote
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Grilled Crispy Eggplant & Spinach Vegan Quesadillas
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

It's Italian meets Mexican in this crispy eggplant quesadilla! Only 10 minutes prep the day before will leave you with this delicious and quick family-friendly meal!

Course: Main Dish
Cuisine: Gluten-Free, Italian, Mexican, Vegan
Keyword: eggplant recipe, quick vegan recipe, vegan quesadillas
Servings: 1 large quesadilla
Calories: 185 kcal
Author: Anjali Lalani
Ingredients
  • 2 Baked Crispy Eggplant Rounds , note that 1 large eggplant will make ~ 10 rounds
  • 2 flour tortillas , see notes below
  • fresh baby spinach leaves
  • fresh basil leaves , finely chopped
  • marinara or pizza sauce , home-made or your favorite kind
  • balsamic vinegar
  • vegan mozzarella cheese shreds , (see notes below)
  • red crushed peppers , (optional)
US Customary - Metric
Instructions
  1. Slice the Crispy Eggplant Rounds (see picture above to see how to slice). Set aside.
  2. Heat a non-stick pan on medium heat. Lightly grill both sides of the two tortillas. I like to use a little vegan butter for grilling, but you can also use a little oil or simply grill without using anything.

  3. Working with one of the grilled tortillas on the heated pan, spread a thin layer of marinara/pizza sauce, followed by a layer of baby spinach leaves. 

  4. Sprinkle on some finely chopped fresh basil, layer all the sliced Crispy Eggplant Rounds, drizzle a small amount of balsamic vinegar,top with red crushed pepper for added spice (if using), and sprinkle on some vegan mozzarella shreds. 

  5. Spread a thin layer of marinara/pizza sauce on the other lightly grilled tortilla and place it on top (sauce side down), closing the quesadilla.

  6. Turn the heat up to medium.
  7. Grill the quesadilla on the pan until golden brown. Carefully flip the entire quesadilla to grill the other side, slightly pressing down with the spatula so that the cheese melts and the quesadilla is heated all the way through.
  8. Remove from the pan, cut the quesadilla into four pieces and enjoy hot! Feel free to serve it with a side of additional heated marinara (if needed), hot sauce, or some balsamic vinegar.
Recipe Notes

I've used both flour tortillas and whole wheat tortillas for this recipe. For the Gluten-free Option, use you favorite gluten-free tortilla (Follow your heart brand is one of my favorites).

 

Make-Ahead tip: Make the Baked Crispy Eggplant Rounds ahead or time or the day before to make this a quick and easy 10 minute meal. If the Crispy Eggplant Rounds and marinara/pizza sauce came from the fridge, allow them to come to room temperature prior to assembling the quesadilla.

 

Vegan Cheese: Use daiya shred cutting board collection shreds or follow your heart vegan mozzarella or pepper jack slices cut into shreds. 

Nutrition Facts
Grilled Crispy Eggplant & Spinach Vegan Quesadillas
Amount Per Serving
Calories 185 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 427mg19%
Potassium 203mg6%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 2g2%
Protein 5g10%
Vitamin A 1875IU38%
Vitamin C 5.6mg7%
Calcium 83mg8%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. Rashmi says

    May 13, 2016 at 12:51 AM

    WOW Anjali, this meal is amazing. I love quesadillas too, but this combo of eggplant and spinach just sounds and looks wonderful.
    Reply

    • anjali says

      May 13, 2016 at 10:23 AM

      Thanks Rashmi!! quesadillas and nachos are my downfall =) I'm always looking for new ways to incorporate them into my diet haha! This has become a new lunchtime favorite of mine.
      Reply

  2. Reshana says

    May 13, 2016 at 2:05 AM

    This looks great Anjali, love the flavors and I think some feta cheese added (vegan for you ofcourse) will add some great saltiness!Yummy
    Reply

    • anjali says

      May 13, 2016 at 10:24 AM

      Thanks Reshana! Yes the vegan mozarella I added definitely adds to this =) BTW...I don't think I've ever told you this, but I love your name! I haven't heard it much before I met you, but I love how it sounds! =)
      Reply

  4. Jenn says

    May 13, 2016 at 4:11 AM

    I am drooling! I love quesadillas, I love eggplant, I love CRISPY eggplant. These sound fab! I can't wait for the eggplant in my garden to be ready!
    Reply

    • anjali says

      May 13, 2016 at 10:26 AM

      Thanks Jenn!! I typically don't make it past the crispy eggplant step since I devour them hot right out of the oven =) But every now and then I save a few to do some recipe developing with haha. Ooo I LOVE home-grown eggplants! Ours didn't do that well this past year. I have my FAVORITE eggplant recipe coming to the blog in the next week or two!
      Reply

  6. Sophia | Veggies Don't Bite says

    May 13, 2016 at 12:23 PM

    Quesadillas are the best! Not much of an eggplant fan but I put spinach in mine all the time. Such a great veggie to pack in there!! Stuffing things in tortillas and calling it a meal is my go to. What would we do without tortillas?!
    Reply

    • anjali says

      May 13, 2016 at 1:16 PM

      I love eggplant, but only when it's cooked properly and has the right texture to it =) Yes...I feel you on the tortillas...one of my go-to's as well and so good!!
      Reply

    • anjali says

      May 16, 2016 at 11:20 AM

      Yes exactly! And just wait till you see one more eggplant recipe coming to the blog soon...it'll definitely have you running to the store for some eggplant =)
      Reply

    • anjali says

      May 16, 2016 at 11:13 AM

      I see you may have the same problem I do :) I've become smarter and started making two eggplants worth of crispy eggplant that way I have plenty for the sandwich, the quesadillas, and it even accounts for the few I devour straight out of the oven ha!
      Reply

    • anjali says

      May 16, 2016 at 11:14 AM

      Thanks Mel! Although it doesn't necessarily stay crispy once it's in the quesadilla because of the heat and sauce, the texture of thee eggplant + crispy coating tastes awesome together!
      Reply

  11. Molly Kumar says

    May 15, 2016 at 3:12 PM

    Great idea!! We make fried eggplant many a times at home but never tried the baked version or as a stuffing in quesadilla. These look delicious and so easy to make.
    Reply

    • anjali says

      May 16, 2016 at 11:16 AM

      Thanks Molly! You'll love it! The Crispy Eggplant is delicious and since it's not fried, it doesn't hold any oil in but still has that same crispy outside because of the soda water combo! These quesadillas are a great twist and delicious! Hope you get a chance to try out the recipe.
      Reply

  16. Donna says

    May 16, 2016 at 10:24 AM

    Yum! We love quesadillas, but we always get stuck in a bit of a rut with flavour combos for them - this sounds perfect! Love the bright and fresh photos :)
    Reply

    • anjali says

      May 16, 2016 at 11:18 AM

      Thanks Donna! Same here which is why I LOVE this combo. I also have a few other quesadilla combos on my site in case you want to check them out!
      Reply

  17. Angela says

    May 16, 2016 at 11:35 AM

    I tried this recipe this weekend and it turned out so yummy! It was different from my usual bean/cheese/veggie quesadilla and my kids/husband loved it. The eggplant rounds turned out so crispy and delicious cooked so well AND so easy! It took me 30-45mins to make this recipe start to finish and was super delicious. This is definitely going into my dinner rotation!
    Reply

    • anjali says

      May 17, 2016 at 2:57 PM

      Thank you so much Angela for the wonderful review! Glad your family enjoyed them and it was an easy meal to prep. Once you prepare the eggplant rounds which takes only 10 minutes, the oven does the rest of the work for you =) Thanks for trying out my recipe and following!
      Reply

  18. Mandy says

    May 21, 2016 at 2:37 PM

    Wow! What a creative recipe, Anjali! It's like Italian meets Mexican...Love it! I haven't had the best track record with eggplant, but maybe this recipe will rekindle my love for it. Spinach is one of my favorites to add into a quesadilla! YUM!
    Reply

    • anjali says

      May 22, 2016 at 12:33 PM

      I love eggplant, but only when it's cooked right and these eggplant rounds are super easy to make and taste great. They are perfect to have on hand for the week to make these quesadillas. You'll love it!
      Reply

  20. Tamara says

    May 29, 2016 at 3:23 PM

    I love the way you've taken a basic preparation (crispy eggplant) and used it in different ways... So versatile! The quesadillas look delicious, and perfect for a quick weeknight meal!
    Reply

    • anjali says

      May 31, 2016 at 1:56 PM

      Thank you Tamara! I'm in love with my crispy eggplant rounds so I'm always looking for new ways to use them =) I love making a bunch of rounds at the beginning of the week for 2 weeknight meals!
      Reply

  21. Tracy | Baking Mischief says

    May 29, 2016 at 7:42 PM

    Whaaaaaaat? Eggplant in quesadillas!? Mind blown. ;) Now that I think about it, it sounds delish. I can't believe I've never tried it before! Definitely trying this recipe the next time I make quesadillas.
    Reply

    • anjali says

      May 31, 2016 at 2:04 PM

      Thanks Tracy! You will love it...the eggplant rounds themselves are awesome and they taste great in this quesadilla recipe! Let me know if you give it a try!
      Reply

    • anjali says

      May 31, 2016 at 1:54 PM

      I LOVE quesadillas...even the simple kind, but I'm always trying to come up with new things I can sandwich in between two tortillas and grill! =) These are delicious!
      Reply

  23. Jillian Wade says

    May 29, 2016 at 10:23 PM

    Ok, first off your crispy eggplant rounds sound SO delicious. I bet they would be perfect in all kinds of dishes. I love the flavors you have going on in this dish, the eggplant with the spinach sounds so tasty!
    Reply

    • anjali says

      May 31, 2016 at 1:53 PM

      Yes...that's exactly right, the eggplant rounds are SO good! Which is why I keep coming up with new ways to use them ha! Thank you so much Jillian!
      Reply

    • anjali says

      May 30, 2016 at 9:28 PM

      Thanks Safira! Yes, you will LOVE this recipe, especially if you like eggplants! They are so versatile...i have another eggplant recipe coming up that you'll love if you like indian flavors as well!
      Reply

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