Eggplant Crepes

Ingredients

  • 2 eggplants (8-9" long), cut into 18 (1/4" thick) slices
  • 1 pkg. frozen chopped spinach, thawed & squeezed dry
  • 1 c. ricotta cheese
  • 1/2 c. grated parm. cheese
  • 1 1/4 c. shredded Gruyere cheese
  • tomato sauce

Preparation

Step 1

Preheat oven to 425. Arrange eggplant slices on nonstick baking sheets in single layer. Spray both sides of eggplant slices w/ cooking spray. Bake eggplant 10 mins.; turn and bake 5-10 mins. or till tender. Cool. Reduce oven temp. to 350.

Combine spinach, ricotta and parm. cheese; mix well. Spray 13 x 9 baking pan w/ cooking spray. Spread spinach mixture evenly on eggplant slices; roll up slices. Place rolls, seam-side down, in prepared pan.

Cover dish w/ foil; bake 25 mins. Remove foil; sprinkle rolls w/ Gruyere cheese. Bake, uncovered, 5 mins. or till cheese is melted. Serve w/ tomato sauce.

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