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Mini Eggplant Crêpes with Marinara Sauce

Yield Makes 8 servings


  • 2 medium eggplants
  • 1 tablespoon salt
  • 1/4 cup olive oil
  • 1 (15-ounce) container ricotta cheese
  • 2 large eggs
  • 1/2 cup (2 ounces) shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • Marinara Sauce

How to Make It

  1. Peel and cut eggplants into 1/4-inch-thick slices. Place in a large bowl; add water to cover, and sprinkle with salt. Let stand 1 hour. Drain eggplant, and pat dry between paper towels.

  2. Brown eggplant, in batches, in hot oil in a large skillet over medium-high heat 1 minute on each side. Drain on paper towels.

  3. Stir together ricotta cheese and next 6 ingredients.

  4. Place 1 tablespoon mixture in center of each eggplant slice, and roll up.

  5. Spread half of Marinara Sauce in bottom of a lightly greased 13- x 9-inch baking dish. Arrange eggplant rolls, seam side down, over sauce; cover with remaining sauce.

  6. Bake at 375° for 25 minutes.