Eggcelent Eggplant Rollatini

Eggplant Rollatini
Eggplant Rollatini

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

Tofu Ricotta

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

  1. Preheat oven to 450* and slice eggplant on a mandolin lengthwise in 1/4 inch slices.
  2. 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)
  3. 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.
  4. Bake about 10 minutes in the oven until tender and golden brown and let cool. Turn oven to 400*.
  5. While those cool, make tofu ricotta by placing listed ingredients in food processor and continue until smooth.
  6. 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.
  7. Place chopped broccoli on silicone sheet and sprinkle with garlic powder, salt, and pepper and roast on 400* for 30-40 minutes.
  8. Cover eggplant with more sauce and place in the oven with broccoli for the last 20ish minutes to heat through.
  9. While those are finishing, cook pasta, drain, and mix with the rest of the marinara and fresh chopped basil.
  10. Serve and sprinkle with extra basil.

Cheers mom!

2 Comments Add yours

  1. Bill says:

    Your Dad would have liked it too!!

    Liked by 1 person

  2. mistimaan says:

    Nice and tasty recipe 🙂


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