Veggie-filled Eggplant Crepes
From lenora 15 years agoIngredients
- 1 medium sized eggplant shopping list
- 1/2 cup oil, or more if necessary shopping list
- 1 cup flour, seasoned to taste with salt and pepper shopping list
- 3 eggs, beaten shopping list
- 1/3 cup finely grated carrot shopping list
- 1/2 cup bread crumbs shopping list
- 1/4 cup chopped parsley shopping list
- 1/4 teaspoon onion powder shopping list
- 1/4 cup water shopping list
- mozzarella cheese, thinly sliced, one slice per crepe shopping list
- italian seasoning shopping list
- 1 tablespoon grated mozzarella cheese shopping list
- 1 can (14 1/4 oz.) salt free stewed tomatoes shopping list
- /3 cup water shopping list
How to make it
- Peel the eggplant.
- Cut lengthwise into 1/4 inch slices.
- In a large teflon-coated skillet over medium heat heat a few tablespoon of oil.
- 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.
- Ad the coated eggplant slices to the skillet, a few at a time, and brown on both sides - adding more oil if necessary.
- Using a slotted spatula, remove the eggplant crepes from the skillet and drain on paper towels.
- Repeat until all of the eggplant has been cooked.
- Prepare the stuffing while the crepes cool; put the grated carrot in a bowl.
- Add the breadcrumbs, parsley, and onion powder; mix together.
- Add the remaining beaten egg and the 1/4 cup of water. Stir well to blend.
- If too dry add an additional teaspoon or more of water, the mixture should be spreadable.
- Preheat the oven to 350 degrees.
- 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.
- Arrange the rolls seam side downin a 6 1/2 X 10 1/4 inch baking pan.
- Sprinkle with italian seasoning and grated mozzarella cheese.
- Pour the stewed tomatoes over and around the rolls.
- Add 1/3 cup of water.
- Cover with foil and bake for 15 minutes, then uncover and bake for an additional 15 minutes until hot and bubbly.
People Who Like This Dish 3
- elle_23 Wilkes Barre, PA
- aussie_meat_pie My Kitchen, AU
- lenora Oak Park, MI
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
I am making this right now. I really enjoy eggplant and this is veggie-friendly.
elle_23 in Wilkes Barre loved it -
Sounds interesting - I bookmarked it to try :)
aussie_meat_pie in My Kitchen loved it
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