Eggplant Aubergine Crepes With Spinach Filling Recipes

EGGPLANT CREPES RECIPE - (4/5)

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.

ITALIAN EGGPLANT (AUBERGINE) CREPES

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 (AUBERGINE) " CREPES" WITH SPINACH FILLING

Steps:

• Heat the broiler. Peel and cut the eggplant into eight 1/4-inch slices. Brush each slice with oil and sprinkle with 1 teaspoons basil, salt, and pepper. Broil 5 minutes.
• Heat the oven to 400 degrees.
• In a microwave-safe bowl, combine washed spinach and the water. Cook 3 minutes or until wilted. Rinse with very cold water and drain very well. Mix with ricotta cheese and the 1/2 cup Italian blend cheese.
• Spread 1 cup of the marinara sauce in the bottom of a 9x13 baking dish. Roll 1/4 cup of mixture up jelly-roll style in each slice and place on top of the marinara. Pour on the remaining sauce and sprinkle with 1 tablespoons of the Italian cheese on each. Cover and bake 10 minutes. Remove cover and bake 3 minutes more to brown.

HOW TO MAKE EGGPLANT ROLLATINI

Steps:

• Cut the 2 ends off the eggplants. Cut the eggplants lengthwise, into 1/4-inch thick slices until you have a total of 10 slices about the same size. It's easiest to do this with a mandolin.
• Sprinkle the eggplant with kosher salt to help remove excess moisture and bitterness from the eggplants. Set aside for about 10 to 15 minutes. Pat dry with a towel.
• Preheat oven to 400°F. Season the eggplant with a little more salt and pepper, then arrange on two parchment-lined baking sheets. Cover tightly with foil and bake until eggplant is tender and pliable but NOT fully cooked, about 8 to 10 minutes.
• Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
• In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper.
• Pat eggplant dry with paper towels. Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover. Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish. Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil.
• Bake until the eggplant is very tender, about 60 minutes. Remove from oven and let cool 5 minutes before serving with additional Pecorino Romano if desired.