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Italian Eggplant (Aubergine) Crepes

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“Delicious Italian/ Mediterranean-style eggplant rollups filled with a mixture of Ricotta cheese and spinach and topped with tomato sauce. The thinly sliced eggplant itself forms a crepe as opposed to the French batter crepes we are usually familiar with.”
READY IN:
2hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut eggplant lengthwise into thin slices.
  2. Sprinkle each side lightly with salt.
  3. Place in a colander weighted with a heavy plate and let stand one hour.
  4. Dip each slice on both sides in seasoned flour.
  5. Sauté lightly on both sides until golden.
  6. Add oil as needed.
  7. Keep warm.
  8. Mean while grate parmesan or romano cheese in food processor with steel blade.
  9. Combine with ricotta, eggs, garlic, salt and pepper.
  10. Add spinach and blend.
  11. Place several tablespoons of spinach mixture in center of crepe.
  12. Roll up and place seam sides down in a 13x9 inch baking pan.
  13. Top with tomato sauce.
  14. Sprinkle with grated cheese and bake in a preheated 375°F oven for 15 minutes or until hot and bubbling.
  15. To prepare tomato sauce for eggplant crepes: Place vegetables in a food processor with steel blade.
  16. Process until finely chopped.
  17. In large saucepan, sauté vegetables in olive oil with garlic, basil, oregano and thyme until tender.
  18. Add remaining ingredients and simmer 20 minutes.
  19. Transfer to food processor or blender and process until smooth.
  20. Pour over eggplant crepes before heating in oven.
  21. Makes 2+1/2 cups sauce.
  22. 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.

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