Description
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.
Ingredients
- Eggplant
- Seasoned Flour
- Olive Oil
- Parmesan Cheese
- Ricotta Cheese
- Eggs
- Garlic Clove
- Salt
- Pepper
- Frozen Spinach
- Carrot
- Celery
- Onion
- Green Pepper
- Red Pepper
- Basil
- Oregano
- Thyme
- Sugar
- Whole Canned Tomatoes
- Tomato Puree
- Dry Red Wine
Instructions
- 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
- Saut 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 13×9 inch baking pan
- Top with tomato sauce
- Sprinkle with grated cheese and bake in a preheated 375f 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, saut 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