Mini Eggplant Crêpes with Marinara Sauce

Recipe from


Ingredients

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

Preparation

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.

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

Stir together ricotta cheese and next 6 ingredients.

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

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.

Bake at 375° for 25 minutes.

Note:

November 1999
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