2medium eggplants sliced into 1/4-inch slices lengthwise
juice from 2 lemons
½blockextra firm tofudrained
3tbspnutritional yeast
½cupfresh basilfinely chopped
1tbspdried oregano
3-4tbspolive oilextra virgin
½tspeach salt & pepper
¼cupparmesan cheese
1cupricotta cheese
2clovesgarlicminced
2-3cupsmarinara 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.