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!

Nutriscore Rating: 68/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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

Serving size	1479.3 grams (1479.3g)

Amount per serving	% Daily Value*
Calories	2097

Total Fat 125.90g	161%
Saturated Fat 61.90g	310%
Polyunsaturated Fat 2.90g
Cholesterol 673mg	224%
Sodium 2128mg	93%
Total Carbohydrate 147.90g	54%
Dietary Fiber 15.80g	56%
Total Sugars 33.80g
Protein 97.00g	194%

Vitamin D 216IU	1081%
Calcium 1799mg	138%
Iron 12mg	65%
Potassium 2304mg	49%

*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.

Source of Calories

Fat: 53.6%

Protein: 18.4%

Carbs: 28.0%