Eggplant Rounds

Summer has only just begun; yet the end is already in sight.  

Go ahead and partake in some summer fun. 

We have already planned dinner for you.  

Ingredients:

1 large eggplant, sliced into 1/4-1/2 inch rounds

8 oz package frozen spinach, defrosted and drained

2 tortilla wraps

2 garlic cloves, minced

8 oz package of baby bella mushrooms, wiped clean and sliced

½ tomato, seeded and diced

¼ cup of your favorite cheese I used an Italian blend.

Preheat oven to 350 degrees.

Place eggplant in a single layer on a baking sheet, topping with mushrooms.  On another baking sheet, align the tortilla so they are not touching. Bake both pans for 15 minutes; rotating oven positions once. 

While eggplant and mushrooms are baking, combine garlic and tomato in a small bowl. 

Remove both baking sheets.  Divide the eggplant between tortillas and top with tomato and spinach.  Finish with a layer of cheese. 

Bake in the oven until tortilla is crispy and cheese is melted; approximately 10 minutes.