Eggplant Crepes

By s_curtis444

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.