Wednesday, July 30, 2014

MAIN DISH: EGGPLANT CREPES(click here to print)

EGGPLANT CREPES WITH ROASTED TOMATO SAUCE
(From my own personal recipe collection)

2 eggplants (about 8 to 9 inches long) cut lengthwise into 18 (1/4 inch thick) slices
Nonstick olive oil cooking spray
1 package(10 ounces) frozen chopped spinach, thawed and pressed dry
1 cup ricotta cheese
1/2 cup Parmesan cheese (shredded from a block)
1 1/4 cups (5 ounces) shredded Gruyere cheese (shredded from a block)

Prepare Roasted tomato sauce(recipe to follow) or Use Ragu no sugar added pasta sauce

Set oven temperature to 425 degrees. Arrange eggplant on nonstick baking sheets in single layer. Spray both sides of eggplant slices with cooking spray. Bake eggplant 10 minutes, turn and bake 5 to 10 minutes or until tender. Cool. Reduce oven temperature to 350 degrees.

Combine spinach, ricotta and Parmesan cheese; mix well. Spray 12 by 8 inch pan with cooking spray. Spread spinach mixture evenly on eggplant slices; roll up slices, beginning at short ends. Place rolls, seam side down in baking dish.

Cover dish with foil. Bake 25 minutes. Uncover; sprinkle with Gruyere cheese. Bake, uncovered, for 5 minutes or until cheese is melted.

    Serve with roasted pepper sauce.   serves 4 to 6

ROASTED PEPPER SAUCE

20 ripe tomatoes (cut in half)
3 tbs. olive oil, divided
1/2 tsp. salt
1/3 cup minced fresh basil
1/2 tsp. black pepper

Preheat oven to 450 degrees. Toss tomatoes with 1 tbs. oil and salt. Place cut sides down, on nonstick baking sheet. bake 25 minutes or until skins are blistered.  remove skins. Cool. Process in food processor along with remaining 2 tbs. oil basil and pepper.  Makes about 1 cup. If seeds remain, you can put sauce through a fine sieve to remove them.

Nutritional Values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php

Recipe submitted by Edith Weil


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