Eggplant Rollatini
Ingredients
The eggplant
-
2
large
eggplant
-
1 ½
pounds
eggplant
-
Kosher salt
-
Olive oil
The sauce and filling
-
2 ½
cups
tomato sauce
-
1
cup
vegan ricotta cheese
-
¼
cup
vegan parmesan cheese
-
½
cup
vegan mozzarella cheese
-
2
tablespoons
cornstarch
-
2
tablespoons
fresh basil leaves
-
3
cloves
garlic
-
1
teaspoon
dried oregano
-
½
teaspoon
kosher salt
-
½
teaspoon
black pepper
-
¼
teaspoon
red pepper flakes
Instructions
- Preheat the oven to 400ºF.
- Slice the eggplant lengthwise and sprinkle with salt; let sit for 15 minutes, then blot dry.
- Spray a baking sheet with olive oil and lay the eggplant slices in a single layer; spray tops with oil.
- Bake the eggplant for 10 minutes and let cool for 10 minutes.
- Prepare the filling by mixing ricotta, parmesan, ¼ cup mozzarella, cornstarch, basil, garlic, oregano, salt, black pepper, and red pepper flakes.
- Spread 1 cup of tomato sauce in a baking dish.
- Roll about 2 tablespoons of filling in each eggplant slice and place seam-side down in the dish.
- Top with remaining sauce and mozzarella cheese.
- Cover with foil and bake for 30 minutes, then uncover and bake for an additional 10 minutes.
- Let rest for 5 to 10 minutes before serving, garnish with additional parmesan and basil.
Nutrition Facts (estimated)
Servings
4 - 6 servings
Calories
290
Total fat
13g
Total carbohydrates
34g
Total protein
12g
Sodium
1286mg
Cholesterol
32mg
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