Core the apples and slice it and the eggplant into rounds about ¼ inch thick (use a mandolin or food processor if you have one).
1 large eggplant, 2 apples
Heat the 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.
2-4 tablespoons butter
Place 4 of the tortillas on a baking sheet. Layer about half of the cheese on each of the tortillas. Then distribute the apples and eggplant, then the spinach, and then the remaining cheese among the 4 tortillas. Sprinkle each with ¼ teaspoon nutmeg.
2 cups fresh baby spinach, 2 cups shredded monterey jack cheese, 8 whole grain or multigrain tortillas, 1 teaspoon nutmeg
Place the remaining tortillas on top, then bake for about 10-12 minutes, until the tortillas are browned and crispy and the cheese is melted.
Cut each quesadilla into quarters and serve.
Video
Notes
Optional step - brush each of the tortillas with melted butter or olive oil on one side (the side on the outside of the quesadilla). This gets the tortillas even crispier and gives them a nice, deep brown color during baking.
Don't feel like slicing the eggplant and apple into rounds? Dicing them works just as well...your quesadillas will just be a little chunkier-looking!
Zucchini or other squash can be substituted for eggplant.
Pepper jack, cheddar, American, or your preferred cheese can be used.
Cook these quesadillas in a pan with a bit of olive oil for an extra crispy version.
Add garlic or onion powder, chili powder or red pepper flakes for a bit of heat, or some cinnamon to change up the flavors.
Kale, arugula, or a mixture of greens can be used in addition to or instead of spinach.