Mini Eggplant Crêpes With Marinara Sauce

• 2 medium eggplants
• 1 tablespoon salt
• 1/4 cup olive oil
• 1 (15-ounce) container ricotta cheese
• 2 large eggs
• 1/2 cup (2 ounces) shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper

1. Peel and cut eggplants into 1/4-inch-thick slices. Place in a large bowl; add water to cover, and sprinkle with salt. Let stand 1 hour. Drain eggplant, and pat dry between paper towels.
2. Brown eggplant, in batches, in hot oil in a large skillet over medium-high heat 1 minute on each side. Drain on paper towels.
3. Stir together ricotta cheese and next 6 ingredients.
4. Place 1 tablespoon mixture in center of each eggplant slice, and roll up.
5. Spread half of Marinara Sauce in bottom of a lightly greased 13- x 9-inch baking dish. Arrange eggplant rolls, seam side down, over sauce; cover with remaining sauce.
6. Bake at 375u0b0 for 25 minutes.

eggplants, salt, olive oil, ricotta cheese, eggs, mozzarella cheese, parmesan cheese, parsley, garlic, pepper

Taken from www.myrecipes.com/recipe/mini-eggplant-crpes-with-marinara-sauce (may not work)