-1 large eggplant, sliced lengthwise into 1/4" slices (I used a mandoline -- if you don't have one you might want to buy two eggplants in case you mess up some of the slices ;) )
-Tomato sauce of choice, I used Muir Glen cabernet marinara
-1 recipe PPK tofu-basil ricotta
-Optional: soy "parmesan" (I skipped this and it was still great)
If you have time, salt/drain/press/rinse the eggplant slices. If not it'll probably still be fine :)
Grill or broil the eggplant slices with a little bit of cooking spray or olive oil on both sides until browned. I broiled them on high for 10 minutes on one side, 5-10 minutes on the other.
Stack up the slices on a plate and cover tightly with aluminum foil. This will cause them to steam so that they're easier to roll up. At this point I made the tofu "ricotta".
Roll up each eggplant slice with about 2oz of the ricotta mix, then place it seam side down in a small casserole dish. Cover the whole thing with tomato sauce, sprinkle with parmesan if using, and bake at 350 for 20-25 minutes. This serves 2-3 people; my husband ate it with whole wheat pasta with olive oil and garlic, I ate it with a spinach salad.
PPK's Tofu "Ricotta"
Tireless hands, a bowl
1 pound firm tofu, pressed
2 tsp lemon juice
2 tsp olive oil
1 clove garlic, minced
1/4 tsp salt
1/4 cup nutritional yeast flakes
handful fresh basil leaves, chopped fine (ten leaves or so)
dash fresh black pepper
In a large bowl, mush the tofu up with your hands, till it's crumbly.
Add lemon juice, garlic, salt and pepper and basil. Mush with hands again, this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. May take 2-5 minutes.
Add olive oil, stir with fork. Add nutritional yeast and combine all ingredients well. Use a fork now, because the oil will make it sticky. Cover and refigerate until ready to use.