Vegan Eggplant Rollatini (Vegan)

Vegan Eggplant Rollatini


  • 2 large eggplants, sliced the long way
  • 3 cloves garlic, minced super fine
  • 1 large yellow onion, minced
  • 1 bag fresh baby leaf spinach
  • 1 block firm tofu, drained and pressed
  • 4-6 cups favorite marinara sauce-add 1/2 cup dry red wine (merlot)-if not already an ingredient in sauce
  • 4 tbsp or more olive oil
  • sea salt
  • black pepper
  • crushed red pepper flakes, to taste
  • zest of 1 lemon
  • 1/2 cup nutritional yeast
  • 1 tbsp italian seasoning
  • 2 tsp garlic powder
  • 1/2 cup fresh basil leaves, minced
  • 1/4 cup fresh parsley, minced

preparation steps:

1. cut off stems of eggplants and slice eggplants into 1/4 inch thick long slices-*discard end (skin) slices-place eggplant slices in single layer on paper towel-lined baking sheet-sprinkle eggplant slices liberally with sea salt-set aside while preparing vegan "ricotta"

2. add 1-2 tbsp olive oil to heated skillet then add onion, and  garlic, cook until tender and add raw spinach-cook until leaves wilt and turn dark green-set aside to cool slightly 

3. place drained and pressed tofu in food processor with garlic-process until smooth

4. remove tofu, garlic mixture and place in large bowl

5.add cooled onion, garlic, spinach skillet mixture to tofu mixture and mix well with nutritional yeast, lemon zest, basil, parsley and spices-taste and adjust salt and pepper

6. brush salt off eggplant slices and brush on olive oil - cook in batches on medium heat, in olive oil until golden brown on both sides-add olive oil to pan as needed-eggplant really soaks it up

7. when eggplant slices are cool enough to handle, place a liberal spoonful of tofu mixture into each and roll up

8. place rolls in a marinara lined baking dish 

9. liberally ladle marinara over rolls and place in a 350 degree preheated oven

10. bake until sauce is bubbling-about 30 minutes

11. serve hot over pasta

* you can also use the end (skin) slices of the eggplant in this recipe, instead of discarding them, by dicing and adding them to the onion and garlic in the skillet spinach mixture-I don't do this as I use them for a different recipe


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