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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
flour	1/4	cup	seasoned	91.14	6.7032	7.9401	4.3365
olive oil				238.68	0.0	0.0	27.0
parmesan cheese	1/4		grated	74.0	8.0	8.0	1.0
ricotta cheese	1	cup		431.52	7.5392	27.9248	32.1904
egg	2			143.0	0.72	12.56	9.51
garlic clove	1			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
spinach	1	package	defrosted drained frozen	-	-	-	-
parmesan cheese			grated	74.0	8.0	8.0	1.0
carrot	1		scraped	20.5	4.79	0.465	0.12
celery	1	stalk		10.24	1.9008	0.4416	0.1088
onion	1			28.0	6.537999999999999	0.77	0.07
green pepper	1/4			5.95	1.3804	0.2558	0.0506
red pepper	1/4			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
basil	1/2	teaspoon	crushed	0.1016	0.0117	0.0139	0.0028
oregano	1/2	teaspoon	crushed	1.325	0.3446	0.045	0.0214
thyme	1/8	teaspoon	crushed	0.10099999999999999	0.0245	0.0056	0.0017
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
tomato	2	cups	canned undrained	82.8	18.36	4.32	0.72
tomato puree	1/3	cup		31.6667	7.4833	1.375	0.175
red wine	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.