Eggplant, marinara, and cheese fuse in crisp tortillas for a rich, satisfying meal with Italian-Mexican flair.
# Components:
→ Vegetables
01 - 1 medium eggplant, cut into 1/2-inch cubes
02 - 1 small red onion, finely chopped
03 - 2 cloves garlic, minced
→ Cheeses
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
06 - 1/4 cup ricotta cheese
→ Sauces & Basics
07 - 1/2 cup marinara sauce
08 - 2 tablespoons olive oil
09 - Salt and pepper, to taste
10 - 1 teaspoon dried Italian herbs (basil, oregano, thyme)
→ Tortillas
11 - 4 large flour tortillas
→ Garnishes
12 - Fresh basil leaves, for serving
# Method steps:
01 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the eggplant cubes, season with salt and pepper, and sauté for 8 to 10 minutes until softened and lightly golden. Transfer the cooked eggplant to a plate and set aside.
02 - Add the remaining tablespoon of olive oil to the same skillet. Add the chopped onion and minced garlic, then sauté for 2 to 3 minutes until fragrant and translucent.
03 - Return the eggplant to the skillet with onion and garlic. Stir in the marinara sauce and dried Italian herbs, and cook for 2 minutes until the mixture is heated through. Remove from heat.
04 - Place one tortilla flat on a work surface. Spread a thin layer of ricotta cheese over half the tortilla, add a portion of the eggplant mixture, then sprinkle with mozzarella and Parmesan cheese. Fold the tortilla in half to enclose the filling. Repeat with remaining tortillas.
05 - Wipe out the skillet and place over medium heat. Cook each assembled quesadilla for 2 to 3 minutes per side, pressing gently with a spatula, until both sides are golden and the cheese has melted.
06 - Transfer the cooked quesadillas to a cutting board, allow to cool slightly, then slice into wedges. Serve warm, optionally garnished with fresh basil leaves.
