Italian Eggplant Aubergine Crepes
Discover the comforting elegance of Italian Eggplant Aubergine Crêpes, a culinary masterpiece that blends the delicate artistry of homemade crêpes with rich Mediterranean flavors. These golden, lacy crêpes cradle a fragrant filling of sautéed eggplant, garlic, and herbs, simmered with crushed tomatoes for a luscious, tangy base. Creamy ricotta, melty mozzarella, and sharp Parmesan cheeses add layers of indulgence, while a brief bake in the oven ensures a bubbly, satisfying finish. Perfect as an elevated vegetarian entrée or a hearty side dish, this recipe is ideal for impressing guests or treating yourself to a slice of Italian-inspired comfort. With just 25 minutes of prep and garlic-scented magic, these crêpes will quickly become a new favorite in your weekly rotation!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.25 cups Milk
- 2 large Eggs
- 0.25 teaspoon Salt
- 2 tablespoons Unsalted butter (melted)
- 1 medium Eggplant (aubergine)
- 2 tablespoons Olive oil
- 2 Garlic cloves (minced)
- 1 cup Crushed tomatoes
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Dried basil
- 1 cup Fresh ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Mozzarella cheese (shredded)
- 1 tablespoon Fresh parsley (chopped)
Instructions
Prepare the crepes: In a medium-sized mixing bowl, whisk together the flour, milk, eggs, and salt until smooth and lump-free. Stir in the melted butter and set the batter aside to rest for 15 minutes.
Prepare the eggplant filling: Dice the eggplant into small cubes. Heat the olive oil in a large skillet over medium heat, then add the garlic and sauté until fragrant (about 1 minute). Add the diced eggplant and cook until soft and slightly browned, about 8-10 minutes.
Stir the crushed tomatoes, oregano, and basil into the skillet with the eggplant. Let the mixture simmer gently for 5-7 minutes or until thickened. Remove from heat and set aside.
Cook the crepes: Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a bit of butter or oil. Pour about 1/4 cup of crepe batter into the pan, swirling it to create an even layer. Cook for 1-2 minutes until the crepe is set and golden on the bottom. Flip and cook for another 1 minute on the other side. Repeat with the remaining batter, stacking the cooked crepes on a plate.
Assemble the crepes: Preheat your oven to 375°F (190°C). Place a crepe on a flat surface, spoon 2-3 tablespoons of the eggplant mixture into the center, and top with dollops of ricotta cheese, a sprinkle of Parmesan, and a bit of shredded mozzarella. Roll the crepe around the filling and place it seam-side down in a greased baking dish. Repeat with the remaining crepes and filling.
Bake the crepes: Once all the filled crepes are arranged in the dish, spoon a little extra crushed tomato sauce over the top and sprinkle with the remaining mozzarella and Parmesan cheese. Bake for 15-20 minutes until the cheese is melted and bubbling.
Garnish and serve: Remove the crepes from the oven and sprinkle with fresh parsley. Serve warm as a delightful entrée or side dish.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 509 mg | 22% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 9.3 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 437 mg | 34% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 607 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
