Mini Eggplant Crêpes with Marinara Sauce

Name: Mini Eggplant Crêpes with Marinara Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 2 mediums eggplants; 2 larges eggs; 2 Tbsps chopped fresh parsley; 1 teaspoon garlic powder; 8 servings Marinara Sauce; 59 milliliters olive oil; 118 milliliters grated Parmesan cheese; 1 teaspoons pepper; 425 grams ricotta cheese; 1 Tbsp salt; 57 grams 1/2 cup shredded mozzarella cheese

Mini Eggplant Crêpes with Marinar Head to the store and pick up parmesan cheese, salt, parsley, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Peel and cut eggplants into 1/4-inch-thick slices.

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Eggplant

Place in a large bowl; add water to cover, and sprinkle with salt.

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Water

Salt

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Bowl

Let stand 1 hour.

Drain eggplant, and pat dry between paper towels.

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Eggplant

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Paper Towels

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

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Eggplant

Cooking Oil

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Frying Pan

Drain on paper towels.

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Paper Towels

Stir together ricotta cheese and next 6 ingredients.

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Ricotta Cheese

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

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Eggplant

Roll

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.

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Marinara Sauce