Italian Eggplant (Aubergine) Crepes

Recipe by Steve P.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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