Mini Eggplant Crêpes With Marinara Sauce Recipe

Name: Mini Eggplant Crêpes With Marinara Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants; 1 tablespoon salt; 1/4 cup olive oil; 1 (15-ounce) container ricotta cheese; 2 large eggs; 1/2 cup (2 ounces) shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley; 1 teaspoon garlic powder; 1/2 teaspoon pepper

Servings: persons

1
Peel and cut eggplants into 1/4-inch-thick slices. Place in a large bowl; add water to cover, and sprinkle with salt. Let stand 1 hour. Drain eggplant, and pat dry between paper towels.
2
Brown eggplant, in batches, in hot oil in a large skillet over medium-high heat 1 minute on each side. Drain on paper towels.
3
Stir together ricotta cheese and next 6 ingredients.
4
Place 1 tablespoon mixture in center of each eggplant slice, and roll up.
5
Spread half of Marinara Sauce in bottom of a lightly greased 13- x 9-inch baking dish. Arrange eggplant rolls, seam side down, over sauce; cover with remaining sauce.
6
Bake at 375u00b0 for 25 minutes.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium eggplants, 1 tablespoon salt, 1/4 cup olive oil, 1 (15-ounce) container ricotta cheese, and more.

Yes, Mini Eggplant Crêpes With Marinara Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mini Eggplant Crêpes With Marinara Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions