Eggplant Involtini
Product
Un-Brie-Lievable™
Servings
6 Servings
Total Time
45 Mins
Ingredients
- 2 Large Eggplant, Sliced into ¼” Thick Slices (lengthwise)
- 1 tbsp Olive Oil
- 32 oz Jar of Marinara Sauce
- ¼ tsp Sea Salt
- 2 tbsp Nutritional Yeast
- 1 Block Tofu, Pressed
-
1 Un-Brie-Lievable™ Nuts For Cheese™ Triangle
- 1 tsp Italian Seasoning
- ½ tsp Garlic Powder
- ¼ cup Breadcrumbs
- 1 tbsp Lemon Juice
- ¼ tsp Sea Salt
- Served with Chopped Basil
Eggplant
Ricotta
Directions
Preheat your oven to 375 F and line a baking sheet with parchment. Prep your eggplant by brushing each side of the eggplant slices with olive oil and lay flat on your parchment-lined tray. Sprinkle each side with sea salt.
Bake eggplant for about 15 minutes, flipping half-way. Remove from heat and set aside.
Prep your ricotta by crumbling the tofu into a large bowl and add crumble in your cheese. Mix everything with a fork until the tofu and cheese is thoroughly combined. Then add the remaining ingredients (seasonings, breadcrumbs, lemon juice) and mix until thoroughly combined.
Get a 9x9 or 11x7 casserole dish and dump the marinara at the bottom.
Take each eggplant slice and add about 1.5 Tbsp of the ricotta seasoning into the end of the eggplant and roll up. Place the eggplant roll into the dish. Repeat with the rest of the eggplant, reserving some of the ricotta mixture for topping the dish.
Once all eggplant has been rolled up and placed in the dish, take the remaining ricotta and sprinkle it on top. Bake for an additional 15-20 minutes.
Remove from heat and sprinkle with nutritional yeast and chopped basil.
