Aubergine parmigiana crêpes

I love crêpes with every kind of filling and make them often. I adore aubergine parmigiana, and it works wonderfully in crêpes. This is ideal when I have several guests: I assemble the dish the day before and only need to bake it the next day, leaving more time for my guests.

INGREDIENTS FOR 6 PEOPLE

12 CRÊPES (SEE THE BASIC RECIPE ON THE BLOG)

FILLING

2 LARGE AUBERGINES

1 TIN OF CHOPPED TOMATOES

3 MOZZARELLA BALLS (well drained)

BASIL

1 GARLIC CLOVE

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

GRATED PARMESAN

BÉCHAMEL

60 g BUTTER

60 g FLOUR

600 ml MILK

SALT

PEPPER

NUTMEG

BUTTER

I peel the aubergine, slice it, put the slices in a colander and sprinkle with a little coarse salt. I leave under a weight for a while to remove bitterness, then rinse, dry well and finely dice. I brown a garlic clove in a pan, remove it and cook the aubergines.

I add the tomato, season with salt and pepper, add plenty of basil and set aside.

I make béchamel in the usual way: melt the butter in a small pan, add the flour to make a roux, then pour in the boiling milk, stirring constantly to avoid lumps. Season with salt, pepper and nutmeg and cook for about ten minutes.

I dry the mozzarella well, dice it and coat in grated Parmesan.

I lay out the crêpes and spread a tablespoon of béchamel and a couple of tablespoons of aubergine over half of each.

I add a few mozzarella cubes.

I fold in half.

Then into a triangle.

I line a baking dish with baking paper and brush with melted butter. I arrange the crêpes and add béchamel, Parmesan and melted butter.

I bake at 180°C for about 20 minutes, until puffed and golden.