So my original intent with this recipe was to make eggplant rollatini, but it didn’t stay rolled so it magically became eggplant parm. Growing up, my family never breaded and fried eggplant rollatini, but roasted it with olive oil, salt and pepper instead so this is perfect for all my gluten free folks.
Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4
INGREDIENTS
For the eggplant
- 2 medium to large eggplants
- 4 tbsp olive oil
- Salt, pepper and garlic powder to taste
- 1 C tomato sauce (homemade or otherwise)
For the ricotta
- 1 package extra firm tofu, drained
- 1/4 C nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried or fresh basil
- 3 tbsp lemon juice
- 2 cloves garlic, minced
- 1 C sautéed spinach
PREPARATION
- Preheat oven to 375°, ignite grill on medium heat. If you do not have a grill/do not wish to use one, you may roast the eggplant instead, I just prefer grilling because it gives it a little more of a complex flavor and it’s faster. Line the grill or a grill pan with non-stick foil.
- Cut off both eggplant ends so you can stand it vertically. Begin by slicing 1/4 in pieces longways, the entire length of the eggplant and set aside in a large bowl or pan. Discard the ends that are primarily skin. If some of your eggplant slices are short, fear not! We will still use them later.
- Brush your eggplant with olive oil (I used an herb infused, but regular is fine) and sprinkle with salt, pepper and garlic powder. Place them on the hot foil on the grill and close the top. Periodically check to be sure the thinner pieces are not burning. When they are soft and slightly charred, remove from heat.
- While you have your eggplant on the grill, start making your ricotta by combining all ingredients except the spinach into a food processor and begin blending, scraping off the sides occasionally (obviously turn the processor off, I’m not trying to have you sue me). Once blended, scoop into a bowl and mix with the sautéed spinach.
- Take a glass baking dish (I used an 11×7 and it fit perfectly) and put a 1/2 C layer of tomato sauce at the bottom.
- Lay an eggplant slice on a cutting board or countertop, scoop a few tbsp of the ricotta mixture onto it and lightly spread it. Don’t worry about being neat, it’ll partially unroll anyway. Place the eggplant slice snugly in the baking dish and repeat until all eggplant slices are used.*
- Once all of the eggplant is in the dish, lightly spread the remainder of the tomato sauce on top, and finish with grated mozzarella. My favorite brand for this is Miyoko’s Creamery which can be found in a number of stores, including Whole Foods.
- Bake for 20 mins on the center shelf. Once the timer is up, turn on the broiler and carefully watch for the top to begin to bubble and turn slightly golden brown.
- Serve hot on a layer of tomato sauce and garnish with chiffonaded basil and a sprinkle of vegan parmesan cheese.
*When you come across the smaller pieces of eggplant or pieces that broke, simply overlap the ends and roll, it’s basically like making a longer piece and reduces waste. Why throw away a perfectly good piece of eggplant?
And that’s that! If you make this or any other recipes featured here, use #killertofublog on social media!
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