Mini Eggplant Crêpes with Marinara Sauce

Recipe from Southern Living

More From Southern Living


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
  • Marinara Sauce

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mini Eggplant Crêpes with Marinara Sauce Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy