Eggplants are tastier than meat! You'll be making them every day! So easy and delicious recipe!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining texture.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are a healthier alternative with similar binding properties.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

Preheat the oven to 375°F (190°C).

Grease a muffin tin with olive oil.

Dice the eggplant and sprinkle with salt; let sit for 15 minutes to draw out moisture.

Sauté garlic and onion in olive oil until softened, about 5 minutes.

Add the diced eggplant and cook until tender, about 7-10 minutes.

Stir in spinach and cook until wilted; remove from heat.

In a bowl, whisk together eggs, milk, and nutmeg.

Mix in the sautéed vegetables, parmesan cheese, and black pepper.

Spoon the mixture into the muffin tin, filling each cup halfway.

Add a small piece of mozzarella cheese to the center of each muffin.

Top with additional egg mixture to fill the cups nearly to the top.

Sprinkle with bread crumbs and red pepper flakes.

Bake for 20-25 minutes, until the tops are golden and set.

Let cool for a few minutes before removing from the tin.

Garnish with fresh parsley and cherry tomatoes before serving.

Cooking Techniques

Spice Level:

Allergens