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!
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.
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.
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.
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.