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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