Tofutti Eggplant Rollatini

Image may be NSFW.
Clik here to view.

Ingredients:

2 containers Tofutti Better Than Ricotta
Olive oil, to coat pans
2 large eggplants
5 servings, egg replacement, such as Ener-G or Bob’s Red Mill Egg Replacement
Salt and freshly ground black pepper
1 packages (about 12 ounces) frozen spinach, thawed and strained
2 to 3 garlic cloves, finely chopped
2 T. fresh basil, chopped
3 1/2 cups jarred tomato sauce
1 cup shredded Tofutti Better Than Mozzarella (shred with knife)

Directions:

Preheat the oven to 350 degrees F.

Spread thin coating of olive oil on 3 baking or cookie sheet pans, or reuse the same pan several times.

Wash the eggplants and cut the tips off. Put the flat end down onto the cutting board. Slice the eggplants lengthwise into 1/4-inch thick slices, to make about 15 slices. Beat 4 servings of the egg substitute; add salt and pepper. Coat each eggplant slice by dipping into the beaten egg substitute, drain excess mixture, and lay flat on baking sheet.

Bake until golden brown, about 15 minutes. If you can’t cook all of the eggplant at once, bake them in batches. Remove from the oven and cool to room temperature.

Note: You can make the eggplant ahead of time and store it in the refrigerator.

Combine spinach, Tofutti Better Than Ricotta, remaining egg substitute, garlic, and 1/2 cup of the shredded Tofutti Better Than Mozzarella in a bowl. Mix well. Add salt and pepper, to taste.

Spoon 1 cup of tomato sauce onto the bottom of a small baking dish. Spoon 1 to 2 tablespoons of filling onto the wide end of each piece of eggplant. Then, roll up each piece and place into the baking dish.

Top with remaining tomato sauce, and cover with foil and bake for 45 minutes, until the tomato sauce is bubbling and the filling is hot. Let them rest for 15 minutes before serving.

Share and Enjoy