Mini Eggplant Crêpes with Marinara Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 medium eggplants |
1 tablespoon salt |
1/4 cup olive oil |
1 (15-ounce) container ricotta cheese |
2 large eggs |
1/2 cup (2 ounces) shredded mozzarella cheese |
1/2 cup grated parmesan cheese |
2 tablespoons chopped fresh parsley |
1 teaspoon garlic powder |
1/2 teaspoon pepper |
marinara sauce |
Directions:
1. Peel and cut eggplants into 1/4-inch-thick slices. Place in a large bowl; add water to cover, and sprinkle with salt. Let stand 1 hour. Drain eggplant, and pat dry between paper towels.
2. Brown eggplant, in batches, in hot oil in a large skillet over medium-high heat 1 minute on each side. Drain on paper towels.
3. Stir together ricotta cheese and next 6 ingredients.
4. Place 1 tablespoon mixture in center of each eggplant slice, and roll up.
5. 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.
6. Bake at 375° for 25 minutes.
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