Ingredients Jump to Instructions ↓

  1. 3/4 cup olive oil

  2. 1 large eggplant, cubed

  3. 2 zucchini, diced

  4. 3 onions, thinly sliced

  5. 1 green pepper, thinly sliced

  6. 1 red pepper, thinly sliced

  7. 4 tomatoes, peeled, seeded, and chopped

  8. 1 teaspoon dried basil

  9. 1/2 teaspoon dried oregano

  10. 2 tablespoons minced parsley

  11. 2 cloves garlic, minced

  12. salt and pepper to taste

  13. 16 entree crepes

  14. 16 slices prosciutto

  15. 3/4 cup melted butter

  16. 1/2 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350° F.

  2. In a large skillet, saute the eggplant in ½ cup olive oil until browned. Remove to a bowl. Saute the zucchini in the remaining oil until browned. Add the onions, peppers, and tomatoes to the skillet and simmer until the juices have evaporated. Season with basil, oregano, parsley, garlic, salt, and pepper. Return eggplant to the skillet mixture and cook 5 minutes, or until tender.

  3. Line each crepe with a slice of prosciutto and fill with vegetable mixture. Roll and arrange in an ovenproof baking dish. Drizzle with butter and sprinkle with the cheese. Reheat.

  4. Can be prepared for baking the day before.


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