½ c breadcrumbs (I prefer whole wheat, can use GF)
1 tbsp. Italian seasoning
2 tbsp. Parmesan or nutritional yeast
¼ c marinara sauce
½ c part skim mozzarella (Daiya will work nicely for a vegan option!)
4 whole wheat tortilla shells (fajita sized)
Instructions
Preheat the oven to 375 degrees F.
Slice the eggplant into ¼ inch slices. If you don't like the skin of eggplants, peel before slicing.
Put the flour on a plate and the milk in a shallow bowl. Mix the breadcrumbs, Italian seasoning, and Parm (vegans use nutritional yeast) and spread it out on a plate.
Dredge the slices through flour, dip in milk, and firmly press into the bread crumb mixture, flipping to ensure both sides are coated. Arrange on a baking sheet.
Bake eggplant for 20 - 25 minutes, until slightly browned and crispy, then remove from the oven.
Heat a skillet (or a quesadilla maker if you have one!) over medium heat. Spritz one side of each tortilla with nonstick spray. Spray side down, assemble with 2 tbsp. cheese, a few tbsp. of sauce (adjust the amount to your preference), half of the eggplant slices, and the remaining cheese. Top with another tortilla, spray side up. Repeat with remaining ingredients.
Grill each quesadilla on one side until slightly browned and crispy (the cheese should begin to melt). Carefully flip (unless using a quesadilla maker) and grill remaining side until slighted browned and the cheese is melted.
If your cheese is not melty enough or you have more quesadillas to make, you can put them on a baking sheet in an oven on low (as low as it will go).
Notes
Nutritional estimate will vary greatly based on the tortillas used, so I did not include it in this recipe. This recipe can easily be doubled or tripled and you can bake all of the eggplant at once. For bonus points, add fresh chopped basil.
Nutrition Information
Serving size: 1 quesadilla
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/04/02/eggplant-parmigiana-quesadilla/