Eggplant (aubergine) " Crepes" With Spinach Filling

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb eggplant
• oil
• 8 teaspoons dried basil
• salt & pepper, to taste
• 1 (26 ounce) jar marinara sauce
• 6 ounces fresh baby spinach
• 1 tablespoon water
• 15 ounces ricotta cheese
• 1/2 cup italian cheese blend, plus
• 8 tablespoons italian cheese blend, divided

Recipe

• 1 heat the broiler. peel and cut the eggplant into eight 1/4-inch slices. brush each slice with oil and sprinkle with 1 teaspoons basil, salt, and pepper. broil 5 minutes.
• 2 heat the oven to 400 degrees.
• 3 in a microwave-safe bowl, combine washed spinach and the water. cook 3 minutes or until wilted. rinse with very cold water and drain very well. mix with ricotta cheese and the 1/2 cup italian blend cheese.
• 4 spread 1 cup of the marinara sauce in the bottom of a 9x13 baking dish. roll 1/4 cup of mixture up jelly-roll style in each slice and place on top of the marinara. pour on the remaining sauce and sprinkle with 1 tablespoons of the italian cheese on each. cover and bake 10 minutes. remove cover and bake 3 minutes more to brown.