Eggplant (Aubergine) " Crepes" With Spinach Filling

Total Time
25mins
Prep 10 mins
Cook 15 mins

I must admit, I've never tried this. But the picture in the magazine (something at the doctor's office) looked absolutely delicious. My grandfather loved eggplant, but nobody else in the family did. I thought I'd at least give this a try in the summer when the eggplants and fresh spinach come in. I wish now I'd ripped out the picture for reference. So, if you give this a try, let me know how it turns out!

Ingredients Nutrition

  • 1 lb eggplant
  • oil
  • 8 teaspoons dried basil
  • salt & pepper, to taste
  • 1 (26 ounce) jar marinara sauce
  • 6 ounces fresh Baby Spinach
  • 1 tablespoon water
  • 15 ounces ricotta cheese
  • 12 cup Italian cheese blend, plus
  • 8 tablespoons Italian cheese blend, divided

Directions

  1. Heat the broiler. Peel and cut the eggplant into eight 1/4-inch slices. Brush each slice with oil and sprinkle with 1 teaspoons basil, salt, and pepper. Broil 5 minutes.
  2. Heat the oven to 400 degrees.
  3. In a microwave-safe bowl, combine washed spinach and the water. Cook 3 minutes or until wilted. Rinse with very cold water and drain very well. Mix with ricotta cheese and the 1/2 cup Italian blend cheese.
  4. Spread 1 cup of the marinara sauce in the bottom of a 9x13 baking dish. Roll 1/4 cup of mixture up jelly-roll style in each slice and place on top of the marinara. Pour on the remaining sauce and sprinkle with 1 tablespoons of the Italian cheese on each. Cover and bake 10 minutes. Remove cover and bake 3 minutes more to brown.

Reviews

(2)
Most Helpful

These are great! I low carb and this is a fantastic substitute for lasagna. Next time I'll chop the spinach finely so it mixes better with the ricotta. I'll also use 2 large eggplants because the smaller slices are a bit fiddly to fill and roll. I agree with the first reviewer broiling the eggplant a little longer makes it much easier to work with. YUMMY!

ms.susan June 17, 2007

Very good recipe, with some recommendations. First I recommend grilling the eggplant a bit longer so it's more tender and easier to roll. Second, either way, you probably won't be able to get the entire amount of delicious stuffing into the eggplants. (I saved the rest for another use.) Third, I only used 2/3 can of marinara sauce, but if you want to garnish any pasta you are serving with this dish go ahead and use it all. All in all, this was a delicious recipe, pronounced very good by both me and my BF. I used low-fat cheeses and frozen spinach with Classico marinara sauce. I also used only 4 teaspoons dried basil (8 seemed like a lot). This is like an eggplant rollatini with no bread crumbs. With a few minor changes this is 5-star material! Thanks very much, will be enjoying leftovers for lunch today and will be making this again:D

Kumquat the Cat's friend September 22, 2006

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