Ingredients:
1 medium eggplants
1/4 cup seasoned flour
olive oil
1/4 freshly grated parmesan cheese or 1/4 romano cheese
1 cup ricotta cheese
2 whole eggs
1 garlic cloves
1/2 teaspoon salt
1/8 teaspoon pepper
1 (10 ounce) packages frozen spinach, defrosted and well drained
grated parmesan cheese or romano cheese
1 small carrots, scraped
1 stalk celery
1 small onions
1/4 medium green peppers
1/4 medium red peppers
2 tablespoons olive oil
1 garlic cloves, minced
1/2 teaspoon basil, crushed
1/2 teaspoon oregano, crushed
1/8 teaspoon thyme, crushed
1/2 teaspoon sugar
2 cups whole canned tomatoes, undrained
1/3 cup tomato puree
2 tablespoons dry red wine
Directions:
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.
Saute 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 13×9 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, saute 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.
Servings: 6
Time preparation: 60 min.
Time total: 120 min.