Plant-Based Eggplant Rolls with a Cheesy Tofu Filling
Ingredients:
- 2 large eggplants, sliced lengthwise into ¼-inch slices
- 2 tablespoons olive oil
- 1 block (14 oz) firm tofu, drained
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon dried basil
- Salt and pepper to taste
- 1 cup marinara sauce
- Fresh basil for garnish
Directions:
1. Preheat the oven to 375°F (190°C). Brush eggplant slices with olive oil, and roast on a baking sheet for 10 minutes until pliable.
2. In a food processor, blend tofu, nutritional yeast, lemon juice, garlic powder, dried basil, salt, and pepper until smooth and creamy.
3. Spread a thin layer of marinara sauce in a baking dish.
4. Place a spoonful of tofu ricotta on each eggplant slice, roll tightly, and place seam-side down in the dish.
5. Top with remaining marinara sauce. Bake for 25-30 minutes until bubbly. Garnish with fresh basil before serving.
Recipe Information: Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Calories: 220 per serving | Servings: 4