Eggplant Lasagna Rollups
Ingredients
- 2 medium eggplants sliced into 1/4-inch slices lengthwise
- juice from 2 lemons
- ½ block extra firm tofu drained
- 3 tbsp nutritional yeast
- ½ cup fresh basil finely chopped
- 1 tbsp dried oregano
- 3-4 tbsp olive oil extra virgin
- ½ tsp each salt & pepper
- ¼ cup parmesan cheese
- 1 cup ricotta cheese
- 2 cloves garlic minced
- 2-3 cups marinara red sauce
Instructions
- Preheat oven to 425 degrees.
- Salt eggplant slices on both sides and arrange in a colander in the sink
to remove excess water for 15 minutes. - Rinse eggplant and dry thoroughly between paper towels. Lay a baking
sheet on top and place something heavy on top to absorb excess moisture. - Arrange slices on 1-2 baking sheets in an even layer and bake in oven
for 13-15 minutes. Set aside and reduce heat to 375 degrees. - While eggplant is baking, add all other ingredients except marinara
sauce to food processor or blender and pulse to combine. Taste ad adjust
seasonings as needed. - Pour 1 cup marinara sauce into a baking dish. Set aside.
- Scoop generous amounts (about 3 Tbsp) of filling onto each eggplant
slice and roll up. Place seam side down in the sauce-lined baking dish.
Continue until all filling and eggplant strips are used up. Pour remaining
sauce down the center of the rolls. - Bake for 15-23 minutes or until sauce is bubbly and warm and the top of
the rolls are very slightly browned. - Serve immediately topped with additional parmesan cheese and fresh basil
(optional).
Notes
Can be made into a vegan dish by replacing ricotta cheese with an additional 1/2 block extra firm tofu and replacing parmesan cheese with vegan parmesan cheese.
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