Italian Eggplant (Aubergine) Crepes Recipe 🍆🇮🇹
Cook Time: 1 hour Prep Time: 1 hour Total Time: 2 hours
Servings: 6 Calories per Serving: 228.7
Rating: ⭐⭐⭐⭐⭐ Review Count: 2
Description
Indulge in the flavors of Italy and the Mediterranean with these mouthwatering eggplant rollups. Stuffed with a delightful blend of creamy Ricotta cheese and nutritious spinach, and smothered in a rich tomato sauce, these thinly sliced eggplant crepes are a savory twist on a classic dish.
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Eggplant |
| 1/4 | Seasoned flour |
| – | Olive oil |
| 1/4 | Parmesan cheese (grated) |
| 1 | Romano cheese (grated) |
| 2 | Ricotta cheese |
| 1 | Egg |
| 1/2 | Garlic clove (minced) |
| 1/8 | Salt |
| 1 | Pepper |
| – | Frozen spinach |
| 1 | Carrot |
| 1 | Celery |
| 1 | Onion |
| 1/4 | Green pepper |
| 2 | Olive oil |
| 1/2 | Garlic clove (minced) |
| – | Basil |
| – | Oregano |
| – | Thyme |
| 1/8 | Sugar |
| 2 | Whole canned tomatoes |
| 1/3 | Tomato puree |
| 2 | Dry red wine |
Instructions
-
Prepare Eggplant: Cut the eggplant lengthwise into thin slices. Sprinkle each side lightly with salt and place in a colander weighted with a heavy plate. Let it stand for one hour to drain excess moisture.
-
Coat with Flour: Dip each slice of eggplant on both sides in seasoned flour.
-
Sauté Eggplant: In a skillet, sauté the eggplant slices lightly on both sides until golden. Add olive oil as needed. Keep warm.
-
Prepare Cheese Mixture: In a food processor, grate Parmesan or Romano cheese. Combine with Ricotta cheese, eggs, minced garlic, salt, and pepper. Add frozen spinach and blend until smooth.
-
Fill Eggplant Slices: Place several tablespoons of the spinach mixture in the center of each eggplant slice. Roll up and place seam sides down in a 13×9 inch baking pan.
-
Top with Sauce: Spread tomato sauce over the rolled eggplant crepes. Sprinkle with grated cheese.
-
Bake: Preheat the oven to 375°F (190°C). Bake the eggplant crepes for 15 minutes or until hot and bubbling.
-
Prepare Tomato Sauce: In a food processor, finely chop carrot, celery, onion, and green pepper. Sauté in olive oil with minced garlic and herbs until tender. Add canned tomatoes, tomato puree, sugar, and red wine. Simmer for 20 minutes. Transfer to a food processor or blender and process until smooth.
-
Serve: Pour the tomato sauce over the eggplant crepes before heating them in the oven.
Notes
- Shortcut: To save time, use a good quality store-bought Italian sauce with peppers and vegetables instead of making the sauce from scratch.
Enjoy the rich flavors of Italy with these delectable eggplant crepes! Perfect for a weeknight dinner or any occasion, they are sure to impress with their irresistible taste and wholesome ingredients. Buon appetito! 🇮🇹🍽️
