Eggplant Rollatini

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Eggplant Rollatini

 

1 eggplant

1 Tablespoon salt

Olive oil for sauteing

1 package firm or extra-firm tofu, drained

1 cup cooked spinach

1/3 cup eggless mayonnaise

1 Tablespoon Italian seasoning

2 cups spaghetti sauce

 

Prepare the eggplant:

Cut off the ends of the eggplant, and slice the

eggplant lengthwise into very thin slices.

Sprinkle with salt, let sit in colander for 1/2-hour,

then rinse off the salt in running water. Pat dry.

Saute both sides of the eggplant slices in olive oil

until brown and soft OR place the eggplant slices on

an oiled baking pan, sprinkle with the olive oil, and

broil each side for approximately four minutes or

until brown and soft.

Prepare tofu " ricotta " :

Place tofu in medium bowl and mash with fork or potato

masher. Add eggless mayonnaise, spinach, and Italian

seasoning, and stir well to combine.

Roll up the eggplant:

Cover each slice of eggplant with a 1/4-inch layer of

tofu-ricotta.

Then, starting with the large end, roll up each

eggplant slice.

Place seam-side down in a baking dish. Once all slices

are rolled and placed in the baking dish, top with the

spaghetti sauce and bake at 350 degrees for about 35 minutes.

 

 

 

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