Recipe by Steve P.
Delicious Italian/ Mediterranean-style eggplant rollups filled with a mixture of Ricotta cheese and spinach and topped with tomato sauce. The thinly sliced eggplant itself forms a crepe as opposed to the French batter crepes we are usually familiar with.
- 1 medium eggplant
- 1⁄4 cup seasoned flour
- olive oil
- 1⁄4 freshly grated parmesan cheese or 1⁄4 romano cheese
- 1 cup ricotta cheese
- 2 whole eggs
- 1 garlic clove
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 (10 ounce) package frozen spinach, defrosted and well drained
- grated parmesan cheese or romano cheese
For Tomato Sauce
- 1 small carrot, scraped
- 1 stalk celery
- 1 small onion
- 1⁄4 medium green pepper
- 1⁄4 medium red pepper
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1⁄2 teaspoon basil, crushed
- 1⁄2 teaspoon oregano, crushed
- 1⁄8 teaspoon thyme, crushed
- 1⁄2 teaspoon sugar
- 2 cups whole canned tomatoes, undrained
- 1⁄3 cup tomato puree
- 2 tablespoons dry red wine
Directions See How It's Made
- Cut eggplant lengthwise into thin slices.
- Sprinkle each side lightly with salt.
- Place in a colander weighted with a heavy plate and let stand one hour.
- Dip each slice on both sides in seasoned flour.
- Sauté lightly on both sides until golden.
- Add oil as needed.
- Keep warm.
- Mean while grate parmesan or romano cheese in food processor with steel blade.
- Combine with ricotta, eggs, garlic, salt and pepper.
- Add spinach and blend.
- Place several tablespoons of spinach mixture in center of crepe.
- Roll up and place seam sides down in a 13x9 inch baking pan.
- Top with tomato sauce.
- Sprinkle with grated cheese and bake in a preheated 375°F oven for 15 minutes or until hot and bubbling.
- To prepare tomato sauce for eggplant crepes: Place vegetables in a food processor with steel blade.
- Process until finely chopped.
- In large saucepan, sauté vegetables in olive oil with garlic, basil, oregano and thyme until tender.
- Add remaining ingredients and simmer 20 minutes.
- Transfer to food processor or blender and process until smooth.
- Pour over eggplant crepes before heating in oven.
- Makes 2+1/2 cups sauce.
- Notes: When I'm in a hurry I will use one of the good home style Italian sauces with peppers and vegetables on the grocery shelf like Aunt Millie's or Classico, instead of making this sauce.