"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Eggplant Quesadillas Recipe

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This recipe for Eggplant Quesadillas, by , is from The 2007 Flemming Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Trisha Powell Crain
Added: Saturday, June 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 onion, sliced
4 soft tortillas, soft taco-sized
olive oil
salt
mozzarella cheese, if desired

Directions:
Directions:
Pour olive oil to barely cover the bottom of a 10-inch skillet. Heat oil over medium heat. Saute onions in oil until translucent, about 5 to 7 minutes. Add more oil to pan, as eggplant will soak up the oil in large quantities. Put eggplant in skillet with onions, and sprinkle with salt (I prefer sea salt). Saute eggplant until eggplant is tender, approximately 10 to 15 minutes, maybe longer depending on the type of pan you're using. You will probably have to add more oil at intervals to prevent sticking and burning.

Remove eggplant and onion mixture from skillet. Spray skillet with non-stick spray and return to stove, turning heat up to medium high. Take a tortilla and place the eggplant and onion mixture onto half of the tortilla. Add cheese, if desired. Fold the tortilla in half and place back into the skillet. A 10-inch skillet will hold two prepared tortillas, so you can cook two at a time. Brown the tortilla, then flip it to brown the other side, spraying the pan again with non-stick spray before returning the tortilla to the pan. (NOTE: Be careful when spraying the spray into the hot pan! You should remove the pan from the stove before spraying, then return the pan to the stove!)

Brown the other side of the tortilla. Remove from pan. Eat as soon as it's cool enough to put into your mouth!

Number Of Servings:
Number Of Servings:
4 quesadillas

 

 

 

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