Creamy Pesto Eggplant Quesadillas

This is a great, quick week-night meal!  We don't do vegetarian meals very often (which I actually feel guilty about -- see this clip for my feelings on the matter), but this is a good one that my carnivore husband, Alex, even approves of. 

Prego now makes a Basil Pesto sauce that's really good, though Target also has an Archer Farm's Creamy Pesto sauce that's divine.  Both are delicious, so either one will work wonderfully!

 

Creamy Pesto Eggplant Quesadillas

Recipe adapted from Lauren's Latest

Ingredients:

• 2 Tbsp. olive oil
• 1 tsp. kosher salt
• 1 eggplant
• 1 zucchini
• 1 cup mozzarella cheese, shredded
• 4 Tbsp. creamy pesto sauce
• 4 flour tortillas

Directions:

1. Preheat oven to 425.  Line baking sheet with aluminum foil, and grease lightly with cooking spray. 
2. Slice eggplant and zucchini into 1/4 inch slices.  Places slices on cookie sheet and using a pastry brush, brush each piece with olive oil.  Lightly sprinkle kosher salt on top.   
3. Turn over each piece, and repeat step 2. 
4. Bake for 20 minutes, turning slices over at least once during baking. Veggies will be done once they display a slight browning on each side. 
5. When veggies are done, heat non-stick skillet on medium-low heat.  Lightly grease with cooking spray. 
6. On a tortilla, layer 1 tablespoon creamy pesto sauce, mozzarella cheese, eggplant, and zucchini.  Fold over to make a quesadilla. 
7. In non-stick skillet, heat each side of quesadilla until tortillas start to brown and cheese is melted through.  Enjoy!