Dairy Free Baked Eggplant Rollatini

Baked Eggplant Rollatini

Eggplant

2 large eggplants, sliced into 1/2-inch thick slices
1 Tbsp of Extra Virgin Olive Oil

Tofu Ricotta Filling

​1 Blocks of firm tofu (275 g), drained *
1/2 tbsp. lemon juice
1 tbsp. nutritional yeast
1 tsp. sea salt
2 Cloves Garlic Roasted in Olive Oil
1 tbsp. olive oil

Vegan Parm

1 cup hemp seeds, raw shelled and they are also called hemp hearts
1/2 cup nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt

Assembly
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3 Tablespoon fresh basil, chopped
1/4 teaspoon salt
1/2 teaspoon black pepper
2 1/2 cups tomato sauce
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Instructions

1. Preheat oven to 400F. Then carefully slice eggplant into 1/2-inch thick slices. 
2. Lay eggplant on a lightly greased pan and drizzle with 1 tbsp of Extra Virgin Olive Oil and bake for 10 -15 minutes. Remove and let cool.
3. While eggplant is baking, make the tofu ricotta and vegan parmesan.
4. For the tofu ricotta, place all of the ingredients in the food processor and blend until smooth. 
   
5. For the vegan parmesan, place all of the ingredients in the food processor and pulse until combined. 

To Assemble

1. Add 1/2 - 1 cup sauce to the bottom of your 12x16 baking dish  After eggplant has cooled spoon 1-2 tbsp. of ricotta filling on eggplant slice, then roll and lay in baking dish with sauce. Repeat until finished.
2. Spoon 1 to 1 1/2 cups of sauce over eggplant, sprinkle with vegan parmesan, fresh basil, and a drizzle of olive oil. 
3. Cover and bake for 30 minutes, then uncover and bake for 10 minutes. Serve with more vegan parm if desired.