Eggplant Quesadillas

Place 6 tortillas on a large un-greased baking sheet. Sprinkle on some finely chopped fresh basil layer all the sliced Crispy Eggplant Rounds drizzle a small amount of balsamic vinegartop with red crushed pepper for added spice if using and.

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Press down on the eggplant slices with another paper towel to absorb as much water as you can being careful to maintain the structure of each slice.

Eggplant quesadillas. Brush lightly with olive oil. To make the quesadillas preheat a grill pan or a skillet over medium heat. Top with a second tortilla and use a panini press or a weighted baking sheet to press the quesadilla flat against the pan.

Preheat oven to 450 degrees F. Cook and stir until eggs are thickened and no liquid egg remains. Lay a tortilla in the pan topping with cheese and the eggplant mixture.

Preheat a medium or large non stick skillet about the same size as the tortillas you will use over medium heat on the stovetop. Preheat the oven 400 degrees. Add enough butter to lightly coat the skillet.

Heat a skillet to medium heat. Place the rounds onto a parchment paper-lined cookie sheet. Place the tortilla in the skillet top with the cheese soft scrambled eggs ham and salt and pepper to taste.

Egg cheese quesadillaquesadilla recipebell pepper egg quesadilla recipemexican style recipemexican breakfast quesadilla recipetasty recipetortilla. Divide the cheese chicken onions and eggplant among the 6 tortillas and season with salt and pepper to. Easy one-pan egg and cheese quesadilla for an easy and delicious breakfast or snack.

Pour your egg into the pan and allow it to spread out fully. Brush each side of the eggplant rounds with a bit of olive oil just kissing each slice. In a large nonstick skillet heat 1 tablespoon butter over medium heat.

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