Stuffed Eggplant Rounds with Cheese

1. Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside.

2. Slice the eggplant into 1/2 inch thick rounds. Use a cookie cutter or a knife to cut out a round hole in the eggplant rounds, leaving a small edge. Set the edges onto the sheet pan spread out, then chop the middle parts into small cubes and set aside. Next, finely chop the onion and set aside.

3. Heat the olive oil over medium-high heat, add the chopped eggplant and the onion, and sauté for about 10-12 minutes until tender and cooked. Add the salt, pepper, and spinach and continue to sauté for about 3-4 minutes until spinach is completely wilted. Remove from the heat and set aside to cool for about 10 minutes.

4. Add the mixture to a mixing bowl, then add the crumbled feta, mozzarella, and shredded Parmesan and mix to combine. Add the egg and mix to combine.

5. Add the mixture to the eggplant round edges on the sheet pan. Make sure to fill them completely.

6. Brush the edges with more olive oil, then place into the oven for 25-27 minutes.