Eggplant (Aubergine) Crepes With Spinach Filling

• 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

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.

eggplant, oil, basil, salt, marinara sauce, spinach, water, ricotta cheese, italian cheese blend, italian cheese blend

Taken from www.food.com/recipe/eggplant-aubergine-crepes-with-spinach-filling-162060 (may not work)