Veggie-filled Eggplant Crepes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This recipe is from Kosher Cookery. I am intrigued by the Jewish cuisine and I thought the next few recipes were interesting. Ingredients:
1 medium sized eggplant |
1/2 cup oil, or more if necessary |
1 cup flour, seasoned to taste with salt and pepper |
3 eggs, beaten |
1/3 cup finely grated carrot |
1/2 cup bread crumbs |
1/4 cup chopped parsley |
1/4 teaspoon onion powder |
1/4 cup water |
mozzarella cheese, thinly sliced, one slice per crepe |
italian seasoning |
1 tablespoon grated mozzarella cheese |
1 can (14 1/4 oz.) salt free stewed tomatoes |
/3 cup water |
Directions:
1. Peel the eggplant.
2. Cut lengthwise into 1/4 inch slices.
3. In a large teflon-coated skillet over medium heat heat a few tablespoon of oil.
4. Dredge a slice of eggplant in the flour seasoned with salt and pepper; shake off excess. Dip in the egg, allowing the excess to drip back into the bowl. Dredge the eggplant in the flour a second time, shaking off the excess.
5. Ad the coated eggplant slices to the skillet, a few at a time, and brown on both sides - adding more oil if necessary.
6. Using a slotted spatula, remove the eggplant crepes from the skillet and drain on paper towels.
7. Repeat until all of the eggplant has been cooked.
8. Prepare the stuffing while the crepes cool; put the grated carrot in a bowl.
9. Add the breadcrumbs, parsley, and onion powder; mix together.
10. Add the remaining beaten egg and the 1/4 cup of water. Stir well to blend.
11. If too dry add an additional teaspoon or more of water, the mixture should be spreadable.
12. Preheat the oven to 350 degrees.
13. Divide the filling among the eggplant slices. Spread the filling evenly over two thirds of each slice, then top the filling with a thin slice of mozzarella cheese.
14. Arrange the rolls seam side downin a 6 1/2 X 10 1/4 inch baking pan.
15. Sprinkle with italian seasoning and grated mozzarella cheese.
16. Pour the stewed tomatoes over and around the rolls.
17. Add 1/3 cup of water.
18. Cover with foil and bake for 15 minutes, then uncover and bake for an additional 15 minutes until hot and bubbly.
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