1/4 cup Olive oil
1/2 small Onion, finely chopped
1 -eggplant, peeled and cut in 1/2 in. cubes
1 Ripe tomato, peeled, chopped
1/2 tsp Oregano
Salt and pepper
1/2 cup Imported grated Parmesan cheese
1 1/2 cup Sauce Bechamel (see index)
8 6 in. very thin crepes
8 slice Fontina cheese, 1.5" x 1.5"
1/2 cup Sauce Espagnole (see index)
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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>.
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