Eggplant Rollatini

Step 1

Preheat the oven to 400F, line a large baking sheet with parchment paper

Step 2

Cut both ends of the eggplant and stand it on a cutting board.  Carefully slice it vertically into 1/4" slices. Brush them with olive oil on both sides and season with salt

Step 3

Arrange the eggplant slices on the lined baking sheet and bake for 25-30 minutes or until tender.  Don't turn off the oven, but reduce the temperature to 375F

Step 4

While the eggplant is baking,  place the mushrooms in the food processor and pulse until they're chopped small

Step 5

Heat the oil in a large skillet. Add the mushrooms, oregano, garlic powder, salt, and black pepper and cook over medium heat for 8-10 minutes, or until all the water the mushrooms release has cooked out

Step 6

While the mushrooms cook, mix ricotta cheese with pesto, salt, pepper, and garlic powder in a bowl and set aside.  If using tofu instead of ricotta cheese pulse the tofu, pesto, salt, pepper, and garlic powder in the food processor until smooth. Transfer it to  a large bowl and set it aside

Step 7

Add the cooked mushrooms to the ricotta or tofu, and mix until combined

Step 8

Once the eggplant is cooked and is cool enough to handle, spread 3 tablespoons of the mushroom ricotta or tofu filling on each slice and roll it carefully

Step 9

Pour 2 cups of prepared or homemade marinara sauce into a baking dish or cast iron pan. Arrange the eggplant rolls on top and sprinkle with cheese. Bake at 375F for 25 minutes