# What You’ll Need:
→ Vegetables
01 - 1 medium eggplant, cut into 1/2-inch cubes
02 - 1 small red onion, finely chopped
03 - 2 cloves garlic, minced
→ Cheeses
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
06 - 1/4 cup ricotta cheese
→ Sauces & Basics
07 - 1/2 cup marinara sauce
08 - 2 tablespoons olive oil
09 - Salt, to taste
10 - Black pepper, to taste
11 - 1 teaspoon dried Italian herbs (basil, oregano, thyme)
→ Tortillas
12 - 4 large flour tortillas
→ Garnishes (optional)
13 - Fresh basil leaves, for serving
# How-To:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add eggplant cubes, season with salt and black pepper, and sauté for 8 to 10 minutes until softened and golden brown. Transfer to a plate and set aside.
02 - Add remaining olive oil to the same skillet. Sauté red onion and garlic for 2 to 3 minutes until aromatic and translucent.
03 - Return eggplant to the skillet. Stir in marinara sauce and dried Italian herbs. Heat for 2 minutes, mixing well, then remove from heat.
04 - Lay one flour tortilla flat and spread a thin layer of ricotta on half. Top with a portion of the eggplant mixture, then sprinkle evenly with mozzarella and Parmesan cheeses. Fold tortilla over to seal filling. Repeat with remaining tortillas.
05 - Wipe out the skillet and set over medium heat. Cook each quesadilla for 2 to 3 minutes per side, pressing gently, until golden and cheeses are fully melted.
06 - Transfer cooked quesadillas to a cutting board. Let rest briefly, then slice into wedges and serve warm, garnished with fresh basil leaves if desired.
