Best Eggplant Aubergine Crepes With Spinach Filling Recipes

Italian Eggplant (Aubergine) Crepes image

Provided by Steve P.

Categories Cheese

Time 2h

Yield 6 serving(s)

Number Of Ingredients 25

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
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

Steps:

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.

Eggplant Spinach Ricotta Bake image

Provided by Cassie *

Time 55m

Number Of Ingredients 10

2 large eggplant
18 - 24 oz of your favorite marinara sauce (i love classico tomato & basil)
1 - 15 oz container ricotta cheese
1 c grated parmesan cheese
1/2 c chopped parsley - or dried
1 tsp garlic powder
2 tsp oregano, dried
3 eggs
2 c fresh spinach leaves
2 c fresh shredded mozzarella

Steps:

1. Preheat oven to 450 degrees. Cut eggplant into rounds about 3/4 inch thick. Coat front and back with olive oil. Put eggplant on two baking sheets. Add salt & pepper. Bake in the oven for 20-25 minutes-flipping them half way. Eggplant should be nice and golden brown. While eggplant bakes, mix the ricotta, eggs, spices and 1 cup of Parmesan together in a small bowl. Add some salt & pepper.
2. In an oven safe casserole dish, layer the bottom with a bit of the marinara sauce. Add 1 layer of your eggplant on top, a handful of spinach. Then add more sauce, and a layer of ricotta.
3. Repeat until you run out of eggplant. Top layer should be remaining spinach, sauce and Mozzarella cheese. In that order. Reduce oven temp to 375. Place the dish in the oven and bake for 20 - 30 minutes, or until desired brownness. The cheese should be melted and the marinara should be bubbly. Let sit for at least 10 minutes before serving. I served with a salad and crusty bread.

Roasted-Vegetable Filled Crepes with Red Pepper Coulis image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 23

2 zucchini, finely diced
2 carrots, finely diced
2 yellow squash, finely diced
1 eggplant, finely diced
2 green bell peppers, finely diced
1 yellow bell pepper, finely diced
2 ounces olive oil
Salt
Freshly ground black pepper
2 cloves garlic, chopped
4 ounces goat cheese or herb cheese (Recommended: Boursin)
2 teaspoons chopped parsley leaves
2 teaspoons chopped basil leaves
2 cups all-purpose flour
Pinch baking powder
White pepper
1 1/2 cups milk
3 ounces (6 tablespoons or 3/4 stick) butter
3 tablespoons all-purpose flour
1 1/2 cups vegetable broth
2 roasted red bell peppers, seeded and peeled
1 clove garlic
6 parsley sprigs, for garnish

Steps:

Preheat oven to 350 degrees F.
In a mixing bowl, coat vegetables with olive oil. Add salt and pepper, to taste, and chopped garlic. Toss and place on baking sheet. Roast until very golden brown, about 20 to 30 minutes. Cool. Add cheese, parsley and basil.
Sift flour, baking powder and salt and pepper together and slowly whisk in milk. If batter is still a little thick, dilute with a bit more milk. Heat a small saute pan and lightly oil it (or use spray). Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom. When bottom is cooked, the edges will be a little brown. Remove and flip, then let cool on tray. Make 12 crepes.
Melt butter; add flour, then chicken broth. Add red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce.
Heat crepes in oven. Spoon filling mixture into center of each crepe; fold into a triangle shape. In hot saute pan, lightly saute until golden. Place 2 crepes per individual serving on each plate, ladle sauce on top. Garnish with chopped parsley.

Eggplant Crepes Recipe - (4/5) image

Provided by s_curtis444

Number Of Ingredients 6

2 eggplants (8-9" long), cut into 18 (1/4" thick) slices
1 pkg. frozen chopped spinach, thawed & squeezed dry
1 c. ricotta cheese
1/2 c. grated parm. cheese
1 1/4 c. shredded Gruyere cheese
tomato sauce

Steps:

Preheat oven to 425. Arrange eggplant slices on nonstick baking sheets in single layer. Spray both sides of eggplant slices w/ cooking spray. Bake eggplant 10 mins.; turn and bake 5-10 mins. or till tender. Cool. Reduce oven temp. to 350. Combine spinach, ricotta and parm. cheese; mix well. Spray 13 x 9 baking pan w/ cooking spray. Spread spinach mixture evenly on eggplant slices; roll up slices. Place rolls, seam-side down, in prepared pan. Cover dish w/ foil; bake 25 mins. Remove foil; sprinkle rolls w/ Gruyere cheese. Bake, uncovered, 5 mins. or till cheese is melted. Serve w/ tomato sauce.