Tuscan Eggplant Roll-Ups

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Tuscan Eggplant Roll-Ups

Source: 3abn.org

 

2 one-pound eggplants

1 medium onion, finely minced

2 cloves fresh garlic

2 Tbsp. olive oil

4 c. fresh baby spinach

2 c. seasoned gluten free bread crumbs

1 12.3-oz. package Mori-Nu tofu, firm

1/2 tsp. salt

1 c. hot water

1 vegetable bouillon cube

4 c. spaghetti sauce of your choice

 

1. Preheat oven to 400 degrees. Slice eggplant into 1/4 " slices

lengthwise. You should get at least 7 slices, discarding each outside

slice. Place in boiling water for 1 minute and remove. Do not overcook

as eggplant will fall apart and be too mushy to roll.

 

2. In a large skillet, sauté onion in olive oil until clear. Add fresh

garlic and spinach. Add salt. Cook until leaves are wilted. Turn heat

off and add tofu, onion, and stuffing mix. Dissolve 1 bouillon cube in

1 cup hot water, then add to above mixture. Mix well and set aside.

 

3. Pour four cups spaghetti sauce into bottom of 9 " x 13 " glass baking

dish. Spread spinach mixture over each eggplant slice and roll up.

Place in baking dish seam side down. Continue until all eggplant

slices have been rolled. Brush tops of eggplant rolls with olive oil

and bake at 400 degrees for 30 - 45 minutes or until eggplant is

tender.

 

4. Serve over gluten free angel hair pasta or other pasta of choice.

 

Yield: 14 - 15 roll-ups

 

The filling can be altered by adding a herb and chive flavored Better

Than Cream Cheese or mushrooms.