Save It A fusion of Italian and Mexican flavors, these quesadillas feature tender eggplant, tangy marinara, and gooey cheese in a crispy tortilla—perfect for a comforting lunch or dinner.
The first time I made these Cheesy Eggplant Parmesan Quesadillas, my family was delighted by the melty cheeses and savory eggplant with its Mediterranean twist. We love how everything comes together in crisp tortillas for a satisfying meal.
Ingredients
- Eggplant: 1 medium, cut into ½-inch cubes
- Red onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Mozzarella cheese: 1 cup shredded
- Parmesan cheese: ½ cup grated
- Ricotta cheese: ¼ cup
- Marinara sauce: ½ cup
- Olive oil: 2 tbsp
- Salt and pepper: To taste
- Dried Italian herbs: 1 tsp (basil, oregano, thyme)
- Flour tortillas: 4 large
- Fresh basil leaves (optional): For serving
Instructions
- Sauté Eggplant:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add eggplant cubes, season with salt and pepper, and sauté for 8–10 minutes until soft and golden. Remove from skillet and set aside.
- Sauté Onion and Garlic:
- In the same skillet, add remaining olive oil, then sauté onion and garlic for 2–3 minutes until fragrant and translucent.
- Mix Filling:
- Return eggplant to the skillet, stir in marinara sauce and Italian herbs, and cook for 2 minutes to heat through. Remove from heat.
- Fill and Fold:
- Lay a tortilla flat and spread a thin layer of ricotta on half. Top with eggplant mixture, sprinkle with mozzarella and Parmesan. Fold tortilla in half to enclose filling. Repeat with remaining tortillas.
- Cook Quesadillas:
- Wipe out skillet and heat over medium. Cook each quesadilla 2–3 minutes per side, pressing gently, until golden and the cheese is melted.
- Slice and Serve:
- Transfer to a cutting board, let cool slightly, then cut into wedges. Serve warm, garnished with fresh basil if desired.
Save It My kids always ask for seconds when these quesadillas hit the dinner table. Inspired by our favorite Italian flavors, serving them warm brings everyone together for a delicious meal.
Required Tools
Large skillet, knife and cutting board, spatula, grater for Parmesan, and a spoon make preparation a breeze.
Allergen Information
This dish contains dairy and gluten. Ricotta and tortillas may contain egg—review labels carefully for allergy safety.
Nutritional Information
Each serving provides about 410 calories, 20 g fat, 41 g carbohydrates, and 17 g protein for a well-rounded vegetarian meal.
Save It Enjoy these flavorful quesadillas fresh from the skillet. Serve with a side salad or salsa and savor every gooey bite.
Common Questions About Recipes
- → Can I use gluten-free tortillas?
Yes, substitute with your favorite gluten-free tortillas for a suitable alternative.
- → What other cheeses work well?
Try fontina, provolone, or a blend of Italian cheeses for a different flavor profile.
- → How do I prevent soggy quesadillas?
Pat cooked eggplant dry and avoid overloading fillings to keep tortillas crisp.
- → Can I prepare the filling ahead?
Absolutely, refrigerate the eggplant mixture up to two days and assemble just before cooking.
- → Is there a vegan version?
Replace cheeses with plant-based alternatives and check that tortillas are egg-free for a vegan option.