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5 from 3 votes

Cheesy Eggplant Apple Quesadillas

Savory eggplant, tart apple, and melted cheese stuffed between two crispy whole grain tortillas!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Entree
Cuisine: American
Servings: 4
Calories: 554kcal
Author: Kristin


  • 1 large eggplant
  • 2 apples (I used Gala apples)
  • 1 tablespoon olive oil
  • 2 tablespoons butter (or your favorite buttery spread)
  • 2 cups fresh baby spinach
  • 2 cups shredded monterey jack cheese
  • 8 whole grain or multigrain tortillas (soft taco size)
  • 1 teaspoon nutmeg (divided)


  • Preheat oven to 350 degrees F (175 degrees C).
  • Core the apples and slice into rounds about 1/4 inch thick (use a mandolin or food processor if you have one).
  • Slice the eggplant into rounds about 1/4 inch thick.
  • Heat the olive oil and butter in a large skillet over medium-high heat. Add the eggplant and apple and cook about 5 minutes until softened (you can do this in 2 batches if your skillet isn't large enough to cook it all at once). Set aside.
  • Butter one side of a tortilla and place butter side down on a baking sheet. Repeat with 3 additional tortillas.
  • Distribute the apples, eggplant, spinach and cheese among the 4 tortillas. Sprinkle each with 1/4 teaspoon nutmeg.
  • Butter each of the remaining 4 tortillas on one side, and place on top of the quesadillas, butter side up.
  • Bake for about 10 minutes, until the cheese is melted.
  • Cut each quesadilla into quarters and serve.


Calories: 554kcal | Carbohydrates: 51g | Protein: 20g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 65mg | Sodium: 779mg | Potassium: 580mg | Fiber: 7g | Sugar: 16g | Vitamin A: 2090IU | Vitamin C: 10.9mg | Calcium: 516mg | Iron: 3.2mg