mark of the judas (misfit) wrote in vegancooking,
mark of the judas
misfit
vegancooking

My Healthy, Vegan Version of Eggplant Rollatini

This is a yummy dish when you want a change of pace from stuffed pasta shells (or if you're trying to reduce your carbohydrate intake). Make sure that you don't slice the eggplant too thin or the middle of the slices will become soggy and won't hold the filling. Serves 3-4 (depending on if this is used as a main or side dish).



1 large eggplant
1 12 oz package Mori-Nu tofu, firm
1/4 cup fresh basil
1/4 cup fresh parsely
1/2 tsp. garlic powder
1 tsp. italian seasoning
Juice of 1/2 lemon
Salt and pepper to taste
2 cups spaghetti sauce (jarred or fresh)
Vegetable spray
Toothpicks

Cut ends off eggplant. Slice eggplant into 1/2 inch thick slices (these will be circular slices). Salt liberally on both sides and set aside for 20 minutes. Rinse and pat dry.

Preheat oven to 450 degrees. Line cookie sheet with aluminum foil and spray with vegetable cooking spray. Spray eggplant slices on both sides with cooking spray and line on cookie sheet. Bake for 20 minutes, flip over and bake for an additional 10-15 minutes (or as needed: eggplant shuold still be firm yet softening. If the eggplant starts to turn gray, it is overcooked). Let cool to room temperature.

Meanwhile, in a medium bown mash tofu with a fork until the consistency of ricotta or cottage cheese. Add spices and lemon juice, all to taste.

Preheat oven to 350 degrees. Spray a casserole dish with vegetable cooking spray. To assemble, take an eggplant circle and spoon a tablespoon of filling into the center. Fold over one side of the circle (or roll it if the eggplant slices are large enough) and insert a toothpick to hold the eggplant together. Place in casserole dish and repeat. Bake at 375 for 15-20 minutes, or until filling is warm.

To serve, place on plate and remove toothpicks. Ladle sauce over the rolls. Eat!
Tags: ethnic food-italian, vegetables-eggplant/aubergine
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