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EGGPLANT CREPES WITH MARINARA SAUCE
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| Ingredients: |
2 medium eggplants
1 tablespoon salt
1/4 cup EVOO
15 oz Ricotta cheese
2 large eggs
1/2 cup shredded mozerella
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1/2 cup grated Parmesan cheese
2 Tablespoons chopped fresh parsley
1 teaspoon garlic powder
1/2 teaspoon pepper
1 jar Marinara sauce
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| Procedures: |
- Peel and cut the eggplants into 1/4" thick slices. Cover with water, sprinkle with salt and let stand for an hour.
- Drain the eggplant and pat dry with paper towels.
- Brown the eggplant slices in hot oil 1 minute on each side and drain.
- Combine ricotta and the next 6 ingredients.
- Place 1 tablespoon of the cheese mixture in the center of each eggplant slice and roll up.
- Spread half the Marinara sauce in the bottom of a 13 x 9 baking dish.
- Arrange the rolls, seam side down, in the pan, and cover with the remaining sauce.
- Bake at 375o for 25 minutes.
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