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1
Cut eggplant lengthwise into thin slices.
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2
Sprinkle each side lightly with salt.
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3
Place in a colander weighted with a heavy plate and let stand one hour.
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4
Dip each slice on both sides in seasoned flour.
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5
Saute lightly on both sides until golden.
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6
Add oil as needed.
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7
Keep warm.
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8
Mean while grate parmesan or romano cheese in food processor with steel blade.
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9
Combine with ricotta, eggs, garlic, salt and pepper.
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10
Add spinach and blend.
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11
Place several tablespoons of spinach mixture in center of crepe.
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12
Roll up and place seam sides down in a 13x9 inch baking pan.
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13
Top with tomato sauce.
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14
Sprinkle with grated cheese and bake in a preheated 375u00b0F oven for 15 minutes or until hot and bubbling.
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15
To prepare tomato sauce for eggplant crepes: Place vegetables in a food processor with steel blade.
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16
Process until finely chopped.
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17
In large saucepan, saute vegetables in olive oil with garlic, basil, oregano and thyme until tender.
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18
Add remaining ingredients and simmer 20 minutes.
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19
Transfer to food processor or blender and process until smooth.
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20
Pour over eggplant crepes before heating in oven.
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21
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.
