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–+ servings
eggplant rollatini

Eggplant and Zucchini Rollatini with Tofu Ricotta

5 from 1 vote
Serves: 4 servings
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes

Ingredients

  • 1 large eggplant
  • 2 zucchini
  • 2 cups marinara sauce
  • 1/2 cup shredded cheese, use vegan if preferred
  • Olive oil
  • Salt

Tofu Ricotta

  • 1 block firm tofu, drained and patted dry
  • 1/2 lemon, juiced
  • 2 cloves garlic, crushed
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 3 -4 leaves chopped basil
  • 1/4 cup parsley, chopped

Directions

  1. Preheat the oven to 425 F
  2. Cut the ends off of the eggplant and zucchini and slice them lengthwise to about 1u0022 thick strips. Layer them on a parchment lined sheet pan or large cutting board and sprinkle salt over them. Let them sit for 10 minutes to help release some moisture while you prepare the tofu ricotta.
  3. In a large bowl, mash the tofu then add in the remaining tofu ricotta ingredients. You can also blend the tofu ricotta, but I prefer mine with a little texture.
  4. After 10 minutes of letting the vegetables sit, pat them dry with a dish cloth to absorb any water that released.
  5. Brush the eggplant and zucchini with olive oil, then bake for 15 minutes, flip and bake for another 10 minutes. You can set them under the broiler for the last 2 minutes.
  6. Lower the oven temperature to 375 F
  7. Once the vegetables are cooked, let them cool slightly then scoop about 1 tbsp of the tofu ricotta to each end of the zucchini and eggplant and roll them up. Repeat with remaining tofu and vegetables.
  8. In a 9 x 13 baking pan, add a layer of marinara sauce to the bottom, then add the rolled zucchini and eggplant on top of the marinara sauce.
  9. Cover with the remaining sauce and sprinkle with cheese. Cover the dish with foil and bake for 15 minutes, then bake uncovered for 10 minutes.
  10. Top with fresh chopped basil and parmesan.