ITALIAN EGGPLANT (AUBERGINE) CREPES

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Italian Eggplant (Aubergine) Crepes image

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.

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.

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