Eating plant based Italian can be pretty simple, and pretty delicious. You can have pasta, veggies, sauces, herbs and bread. I’ve made eggplant parmesan, lasagna, and pastas, but I had an idea to make an eggplant rollatini stuffed with a tofu ricotta for something different with a side of pasta and roasted broccoli. I invited my mom over for dinner tonight because my dad’s out of town and wanted to make something for tofu beginners. Tofu ricotta is a good way to do that because it’s blended until smooth and so it’s not spongy at all and mixed with herbs and spices to make a “cheese” like filling. It would have been better with Rao’s (because everything is) but they were sold out at the store, so I just stuck with the oil free marinara stocked in my pantry. I made it a completely oil-free meal, and it was really filling. My Mom even liked it!
Eggcelent Eggplant Rollatini
2 italian eggplants, peeled
1/2 cup breadcrumbs
1 jar marinara sauce
1/2 lb brown rice and quinoa fusilli pasta, TJ’s
two crowns of broccoli, cleaned and cut
1 tsp garlic powder
salt and pepper to taste
fresh basil, chopped
1 lb tofu
small handful of fresh basil
2 tbsp nutritional yeast
1 tsp italian seasoning
1 tsp minced garlic
2 tbsp veggie broth
salt and pepper to taste
- Preheat oven to 450* and slice eggplant on a mandolin lengthwise in 1/4 inch slices.
- Lay eggplant on a paper towel and sprinkle with sea salt and let them sit out and let water release to release some bitterness. (about 30 minutes)
- After they’re done, press with a clean paper towel to collect excreted water and excess salt and bread one side of each eggplant slice and place them on a silicone lined baking sheet.
- Bake about 10 minutes in the oven until tender and golden brown and let cool. Turn oven to 400*.
- While those cool, make tofu ricotta by placing listed ingredients in food processor and continue until smooth.
- In a 9×13, spread marinara to cover the bottom of the pan and then on a play lay two slices of eggplant, breading side down, overlapping on the long edge and place a dollop of tofu ricotta on one end and roll to close. Place in 9×13 and repeat until finished.
- Place chopped broccoli on silicone sheet and sprinkle with garlic powder, salt, and pepper and roast on 400* for 30-40 minutes.
- Cover eggplant with more sauce and place in the oven with broccoli for the last 20ish minutes to heat through.
- While those are finishing, cook pasta, drain, and mix with the rest of the marinara and fresh chopped basil.
- Serve and sprinkle with extra basil.