These are just like mini eggplant pizzas that are healthy, creamy, and packed with yummy flavor. I like to top the eggplant medallions with the roasted tomatoes to serve.
What you will need
6 oz Pesto
8 oz Ricotta
1/2 bunch Spinach
1 pint cherry tomato
2 cloves Garlic(Nutritional facts 107 calories, 7.64 g fat, 7.35 g carbohydrates, 3.21 g protein, 7 mg cholesterol, 126 mg sodium)
How to cook
Gather and portion ingredients. Rinse vegetables and spinach.
Set oven to 400°F
Remove the stem and slice eggplant into 1/4 inch thick rounds.
Lay the eggplant rounds out on a baking sheet and drizzle with olive oil and sprinkle salt and pepper. Flip and repeat on the other side.
Bake the eggplant for 15 minutes at 400°F.
Wash and finely chop the spinach leaves.
Grate or finely chop the garlic and add to the spinach. Season with a pinch or two of salt and pepper.
Add the pesto and the ricotta cheese to the bowl with the spinach and seasonings.
Mix the spinach, ricotta and pesto together until combined.
Remove the eggplant from the oven and flip to the other side, add a little more olive oil if its looking dry.
Add the tomatoes to the spaces between the eggplant rounds.
Dollop 1-2 tablespoons of ricotta mixture on top of each piece of eggplant.
Return the eggplant and tomatoes to the oven for 10 minutes or until the cheesy topping has melted a bit and the tomatoes are bursting.