Grilled Crispy Eggplant & Spinach Vegan Quesadillas

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

Prep Time 10

Cook Time 10

Total Time 20

Servings large quesadilla

Calories 185kcal

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

Slice the Crispy Eggplant Rounds (see picture above to see how to slice). Set aside.
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.
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.
Turn the heat up to medium.
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.
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.

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