Eggplant is roasted and then stuffed with tofu ricotta and baked in red sauce for a hearty and decadent meal. Eggplant Rollatini is delicious!  

Eggplant Rollatini [Vegan]

Serves

651

Cooking Time

35

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Ingredients

For the Rollatini:

  • 2 Eggplants
  • 1 recipe Tofu Ricotta (recipe below!)
  • 2 cups Marinara Sauce (jarred or homemade)
  • 2 tablespoons Vegan Parmesan (optional)

For the Tofu Ricotta:

  • 16 ounces tofu firm or extra firm (silken tofu won't work in this recipe as it gives the wrong texture)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 2 tablespoons fresh basil, oregano or thyme or 1/4 teaspoon dried (optional)
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Preparation

For the Tofu Ricotta:

  1. Start by crumbling a block of tofu into the bowl of a food processor.  Add nutritional yeast, lemon juice, sea salt and garlic powder.
  2. Next, pulse the mixture until desired consistency is reached.  The longer you process it, the creamier it will become.  Scrape the ricotta into bowl and stir in any optional herbs. Enjoy!

For the Rollatini:

  1. Preheat the oven to 425°F.
  2. Line two sheet pans with parchment paper and set aside.
  3. Cut off the ends of the eggplant and then cut a small slice off one side.
  4. Place the eggplant cut side down so you have a steady cutting surface for the rest of your slices.
  5. Thinly slice the eggplant lengthwise, about 1/4-inch thick, and place on the prepared sheet pan.
  6. Bake for 13-15 minutes, or until eggplant is starting to brown and the slices are pliable.
  7. To test if they’re done, take one end and roll it up.
  8. If there is resistance, bake a little longer.  Set aside to cool slightly.
  9. Lower the oven temperature to 375°F.
  10. While the eggplant is roasting, make the tofu ricotta and set aside.
  11. Place enough red sauce in the bottom of a 9 x 9″ baking dish to cover the bottom. When the eggplant is cool enough to handle: place one eggplant slice on a clean surface.  Scoop about 3 tablespoons of ricotta filling onto the end of the eggplant slice and roll up. Place seam side down in the baking dish.
  12. Continue until all filling and eggplant strips are used up. Top with remaining red sauce.  Sprinkle with vegan Parmesan if desired.
  13. Bake the eggplant roll ups for 18-20 minutes, or until sauce is bubbly and warm and the top of the rolls are lightly browned. Serve immediately.
 
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