Italian Eggplant (aubergine) Crepes

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 medium eggplant
• 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 clove
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 (10 ounce) package frozen spinach, defrosted and well drained
• grated parmesan cheese or romano cheese
• 1 small carrot, scraped
• 1 stalk celery
• 1 small onion
• 1/4 medium green pepper
• 1/4 medium red pepper
• 2 tablespoons olive oil
• 1 garlic clove, 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

Recipe

• 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.