Eggplant Rollatini (serves 4)
It appears we survived Noah’s Flood last night with minor damage. Today is May Day, it was sunny and in the 70s, and we just managed to miss a shower while sipping martinis in the Gazebo. In celebration: Vegan Eggplant Rollatini! Who needs cheese when you have tofu, garlic and almond meal to make Vegan Ricotta?
Another big first today – This recipe will go out on our All Good Gifts Facebook and Twitter accounts as well as this blog! Then after dinner: “When Do We Eat?” on Netflix. ~ Glyn and Will
1 large eggplant
1 pkg. extra firm tofu
½ tsp garlic powder
½ tsp dried oregano
¼ c almond meal
2 c chopped mushrooms
½ c finely diced onion
1 clove garlic, minced
16 large basil leaves
2 c. pasta sauce (commercial or homemade, we pureed the Puttanesca we had on hand)
Peel and slice the eggplant lengthwise into ½” slices. Lay on paper towels, salt both sides generously and let sit for 30 minutes. Rinse and pat dry.
Meanwhile, dry saute the onion, garlic and chopped mushrooms until lightly browned and tender.
While the mushrooms are cooking make the ricotta. Drain and lightly press the tofu. Break into chunks and combine with the garlic, oregano, salt, pepper and almond meal in a blender or food processor. Process until fairly smooth.
Lightly brown the eggplant on both sides. This can be done on stove top on in the oven. In the oven on lightly oiled cookie sheets at 425 for 10 minutes is the easiest way.
Spread each slice with the tofu “ricotta”.
Top with the mushrooms.
Add the basil leaves, and loosely roll the slices.
Place seam side down in a lightly oiled casserole.
Pour the pasta sauce over the top.
Bake at 400 F. for 30 minutes.