Crespelle Mediterranean alla Uschi

Ingredients for 4 servings:

• 1 large eggplant(s)
• 2 m.-large zucchini
• 1 vegetable onion(s)
• 1 bell pepper(s), yellow
• 1 large tomato(s)
• 12 black olives, pitted, halved
• 2 tbsp tomato paste
• 150 ml tomato juice
• 2 cloves garlic
• 3 sage leaves
• 2 sprigs of thyme
• Salt and pepper, from the mill
• Chili powder or sambal oelek to taste
• 3 eggs
• 270 ml milk
• 120 g flour
• ½ tsp salt
• 30 g butter, melted
• 30 g butter
• 30 g flour
• 500 ml milk
• 100 ml dry white wine
• 40 g cream cheese spread
• salt and pepper
• nutmeg
• 70 g Parmesan, freshly grated, for sprinkling

Instructions

Working time approx. 40 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

Omelettes filled with Mediterranean vegetables

Cut the eggplant into small cubes and fry them thoroughly in 1 tablespoon of oil. Then add them to a bowl. Also dice the two zucchinis, fry them in 1 tablespoon of oil, and add them to the bowl. Roughly dice the onion and fry them again in 1 tablespoon of olive oil. Add the diced bell pepper and fry the garlic (mashed or finely diced). Peel and dice the tomato, fry it with the tomato paste, and deglaze with tomato juice. Add the thyme sprigs, olives, and sage. Season to taste with a little chili powder or sambal oelek. Add the eggplant and zucchini. Simmer for 10 minutes. Make a smooth batter with the eggs, flour, salt, and milk. Add the melted butter and let it rest for at least 20 minutes. Heat a little oil in a pan and gradually fry 6 thin omelets. Fill each omelet with 1/6 of the vegetable mixture and place them side by side in a baking dish. For the béchamel sauce, melt the butter in a saucepan and sauté the flour, stirring constantly. Gradually add the cold milk and whisk vigorously. Simmer over low heat for about 20 minutes, then add the white wine. Season with salt, pepper, and nutmeg and add 2 tablespoons of processed cheese. Simmer the sauce gently for at least another 5 minutes. Pour the sauce over the crespelle in the baking dish and sprinkle with Parmesan cheese. Bake in a preheated oven at 200°C (top/bottom heat) for about 30 minutes.