| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Italian |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1/2 |
sm |
Onion; finely chopped eggplant; peeled and cut in 1/2 in. cubes |
| 1 |
|
Ripe tomato; peeled, chopped |
| 1/2 |
ts |
Oregano |
|
|
Salt and pepper |
| 1/2 |
c |
Imported grated Parmesan cheese |
| 1 1/2 |
c |
Sauce Bechamel (see index) |
| 8 |
|
6 in. very thin crepes |
| 8 |
sl |
Fontina cheese; 1.5" x 1.5" |
| 1/2 |
c |
Sauce Espagnole (see index) |
INSTRUCTIONS
1. Preheat oven to 350 F.
2. In a large skillet, heat the oil and saute the onion. When the onion
begins to brown, add the eggplant and saute together until tender. Add the
tomato and oregano; mix slightly then season to taste with salt and pepper.
Add 3 tbs. of the Parmesan cheese and 1/2 cup of the Sauce Bechamel. Toss
well.
3. Pour the mixture into an electric blender and puree until smooth. Place
a spoonful on each crepe, then fold the crepes into squares. Arrange the
filled crepes on a baking dish and place a slice of Fontina cheese on top
of each. Cover with the remaining Sauce Bechamel followed by the Sauce
Espagnole. Sprinkle with the remaining Parmesan cheese. Bake in preheated
oven for 10 minutes. Remove and serve at once.
LA SCALA
SANTA MONICA BLVD; BEVERLY HILLS
J. BRIGI PINOT GRIGIO, 1977
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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