Spinach & Cheese Stuffed Eggplant Rounds

Stuffed eggplant rounds are one of those timeless, comforting dishes that never fail to satisfy. I first fell in love with them in my grandmother’s cozy kitchen, where seasonal vegetables were always the stars of the meal. She’d slice thick eggplant rounds, layer them with creamy cheese and hearty greens, then bake them to golden perfection. This version—filled with spinach and a trio of cheeses—is a modern tribute to those rustic, flavor-packed family dinners. Whether it’s winter comfort food or a summer veggie feast, these rounds are always a hit.

Why This Dish Works So Well

• Incredible flavor: Creamy cheeses, earthy spinach, and tender eggplant create a satisfying combo.

• Vegetarian-friendly: Filling enough for meatless Mondays or any day of the week.

• Flexible: Serve it solo or pair with grains or proteins.

• Year-round appeal: Hearty enough for winter, yet light enough for summer nights.

Ingredients (Serves 4)

For the Eggplant Base:

• 2 large eggplants, sliced into ½-inch rounds

• 1 tablespoon salt (for sweating)

• 3 tablespoons olive oil

For the Stuffing:

• 2 tablespoons olive oil

• 1 small onion, finely diced

• 3 garlic cloves, minced

• 5 cups fresh spinach (or 1 pack frozen spinach, drained)

• 1 cup ricotta cheese

• ½ cup grated Parmesan

• 1 cup shredded mozzarella (plus extra for topping)

• 1 large egg

• ½ teaspoon dried oregano

• ¼ teaspoon nutmeg (optional)

• Salt and freshly ground pepper to taste

Optional Topping:

• ¼ cup breadcrumbs

• 1 tablespoon melted butter

• Additional mozzarella and Parmesan

Instructions

Step 1: Prepare the Eggplant

First, lay eggplant slices on a baking tray and generously sprinkle both sides with salt. This process draws out moisture and bitterness. Let them rest for 25–30 minutes.
Afterward, rinse off the salt and pat the rounds dry. Next, brush with olive oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway. The slices should be tender and slightly golden. Set aside to cool slightly.

Step 2: Make the Filling

Meanwhile, heat olive oil in a skillet over medium heat. Add onions and sauté until translucent—about 3–4 minutes.
Toss in the garlic and cook for another minute until fragrant. Then, stir in the spinach and cook until wilted (or warmed through if using frozen).
Remove from heat and allow to cool briefly.
In a bowl, combine ricotta, Parmesan, mozzarella, egg, oregano, nutmeg, salt, and pepper. Once the spinach mixture is slightly cooled, fold it into the cheese blend.

Step 3: Assemble the Rounds

Now, it’s time to stuff. Arrange the eggplant rounds on a parchment-lined tray. Spoon a generous amount of the spinach-cheese mixture on each round.
If you’re adding the breadcrumb topping, mix the crumbs with melted butter and sprinkle over each round. Follow with extra mozzarella and Parmesan.

Step 4: Bake to Perfection

Transfer the tray to the oven and bake at 375°F (190°C) for 15–18 minutes. You’re looking for a golden top and bubbly cheese.
Once baked, let the rounds rest for 5 minutes before serving.

Pro Tips

• Always salt eggplant: It enhances texture and flavor.

• Drain that spinach: Especially if frozen—soggy filling is no fun.

• Make-ahead friendly: You can prep the filling a day in advance and refrigerate it.

Delicious Variations

• Spicy kick: Add red pepper flakes or a chopped chili to the filling.

• Vegan version: Use almond ricotta, vegan mozzarella, and a flax egg.

• Meaty option: Add crumbled cooked sausage or ground turkey to the filling.

How to Serve It

You have options! These rounds work wonderfully as:

• A main course with a side of rice, couscous, or polenta

• A filling vegetarian entrée on their own with salad

• A party appetizer (just make mini rounds with baby eggplants!)

Nutritional Highlights

Each bite brings:

• Fiber from the eggplant

• Iron and vitamins from spinach

• Protein and calcium from cheeses

It’s comfort food you can feel good about.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze individually wrapped rounds for up to 2 months.
To reheat: Warm in a 350°F oven until heated through or microwave for 1–2 minutes.

Cheese Talk: Substitutions That Work

Want to switch it up? Try these:

• Goat cheese for a tangy twist

• Provolone for a smoky flavor

• Cottage cheese for a lighter touch

Each will add a unique flair without losing the dish’s essence.

Reader Inspiration Corner

How did your Spinach & Cheese Stuffed Eggplant Rounds turn out?
Did you go classic, vegan, spicy, or maybe threw in your own flair?
Drop your tweaks, photos, and reviews in the comments—I’d love to see your creations and how you made them your own!

Learn More:

Here are some links to deepen your kitchen wisdom:

• How to Pick the Perfect Eggplant

• Spinach Health Benefits

• Ricotta Cheese From Scratch

• Vegetarian Cooking Basics

  Print

  

  Spinach & Cheese Stuffed Eggplant Rounds

  ---

  • Author: Diana Carrozza
  • Total Time: 60 minutes
  • Yield: 4 servings 1x

  Print Recipe

  Pin Recipe

  Description

  Every weekend in my grandmother’s kitchen felt like a culinary adventure. While some dishes rotated with the seasons, eggplant was a constant—especially during late summer harvests. She’d slice those plump purple beauties into thick rounds and, with a twinkle in her eye, layer them with whatever she had on hand. Inspired by her creativity, this recipe for Spinach & Cheese Stuffed Eggplant Rounds is a celebration of those memories. It’s indulgent yet wholesome, perfect whether you’re braving winter’s chill or enjoying a sunny backyard dinner.

  ---

  Ingredients

  Scale 1x2x3x

  For the Eggplant Base:

  • 2 large eggplants, sliced into ½-inch rounds

  • 1 tablespoon salt (for sweating)

  • 3 tablespoons olive oil

  For the Stuffing:

  • 2 tablespoons olive oil

  • 1 small onion, finely diced

  • 3 garlic cloves, minced

  • 5 cups fresh spinach (or 1 pack frozen spinach, drained)

  • 1 cup ricotta cheese

  • ½ cup grated Parmesan

  • 1 cup shredded mozzarella (plus extra for topping)

  • 1 large egg

  • ½ teaspoon dried oregano

  • ¼ teaspoon nutmeg (optional)

  • Salt and freshly ground pepper to taste

  Optional Topping:

  • ¼ cup breadcrumbs

  • 1 tablespoon melted butter

  • Additional mozzarella and Parmesan

  ---

  Instructions

  Step 1: Prepare the Eggplant

  First, lay eggplant slices on a baking tray and generously sprinkle both sides with salt. This process draws out moisture and bitterness. Let them rest for 25–30 minutes.
  Afterward, rinse off the salt and pat the rounds dry. Next, brush with olive oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway. The slices should be tender and slightly golden. Set aside to cool slightly.

  Step 2: Make the Filling

  Meanwhile, heat olive oil in a skillet over medium heat. Add onions and sauté until translucent—about 3–4 minutes.
  Toss in the garlic and cook for another minute until fragrant. Then, stir in the spinach and cook until wilted (or warmed through if using frozen).
  Remove from heat and allow to cool briefly.
  In a bowl, combine ricotta, Parmesan, mozzarella, egg, oregano, nutmeg, salt, and pepper. Once the spinach mixture is slightly cooled, fold it into the cheese blend.

  Step 3: Assemble the Rounds

  Now, it’s time to stuff. Arrange the eggplant rounds on a parchment-lined tray. Spoon a generous amount of the spinach-cheese mixture on each round.
  If you’re adding the breadcrumb topping, mix the crumbs with melted butter and sprinkle over each round. Follow with extra mozzarella and Parmesan.

  Step 4: Bake to Perfection

  Transfer the tray to the oven and bake at 375°F (190°C) for 15–18 minutes. You’re looking for a golden top and bubbly cheese.
  Once baked, let the rounds rest for 5 minutes before serving.

  ---

  Pro Tips

  • Always salt eggplant: It enhances texture and flavor.

  • Drain that spinach: Especially if frozen—soggy filling is no fun.

  • Make-ahead friendly: You can prep the filling a day in advance and refrigerate it.

  ---

  Delicious Variations

  • Spicy kick: Add red pepper flakes or a chopped chili to the filling.

  • Vegan version: Use almond ricotta, vegan mozzarella, and a flax egg.

  • Meaty option: Add crumbled cooked sausage or ground turkey to the filling.

  ---

  How to Serve It

  You have options! These rounds work wonderfully as:

  • A main course with a side of rice, couscous, or polenta

  • A filling vegetarian entrée on their own with salad

  • A party appetizer (just make mini rounds with baby eggplants!)

  Notes

  Salting eggplant removes bitterness. Use fresh or frozen spinach. Easily made gluten-free or vegan.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Main Course, Vegetarian
  • Method: Baking
  • Cuisine: American

  Nutrition

  • Serving Size: 1 stuffed round
  • Calories: 280 kcal
  • Sugar: 5 g
  • Sodium: 480 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0g
  • Carbohydrates: 16 g
  • Fiber: 5 g
  • Protein: 12 g
  • Cholesterol: 45 mg

  Keywords: Stuffed Eggplant Rounds, Eggplant Recipes, Vegetarian Dinner, Baked Eggplant