Ingredients

The following ingredients have 12 Servings
  • 2 medium eggplants ((sliced into 12 1/4-inch slices lengthwise* // OR 12 lasagna noodles, boiled))
  • 2 medium lemons, juiced
  • 1 12- ounce block extra-firm tofu ((drained and pressed dry for 10 minutes))
  • 3 Tbsp nutritional yeast
  • 1/2 cup fresh basil ((finely chopped))
  • 1 Tbsp dried oregano
  • 3-4 Tbsp extra virgin olive oil
  • ~1/2 tsp each salt + pepper
  • 1/4 cup vegan parmesan cheese
  • Vegan parmesan cheese
  • 2-3 cups favorite marinara/red sauce
  • Fresh basil ((optional // chopped))

Instruction

  • Preheat oven to 425 degrees F (218 C).
  • Salt eggplant slices on both sides and arrange in a colander in the sink to remove excess water/bitterness for 15 minutes. (If using lasagna noodles, boil, drain and set aside.)
  • Rinse salted eggplant slices well and dry thoroughly between two clean absorbent towels. Lay a baking sheet on top and place something heavy on top to absorb excess moisture.
  • Arrange slices on 1-2 baking sheets in an even layer and bake oven for 13-15 minutes. Set aside and reduce heat to 375 degrees F (190 C).
  • While eggplant is baking, add all tofu filling ingredients to a food process or blender and pulse to combine, scraping down sides as needed. You are looking for a semi-pureed mixture with bits of basil still intact. Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.
  • Pour about 1/2-1/3 of the marinara sauce into an 8x8 baking dish (or similar sized dish) and reserve rest of sauce for topping / serving. Set aside.
  • Scoop generous amounts (about 3 Tbsp) of ricotta filling onto each eggplant slice or lasagna noodle and roll up. Place seam side down in the sauce-lined baking dish. Continue until all filling and noodles or eggplant strips are used up. Pour more sauce down the center of the rolls for extra flavor (see photo).
  • Bake for 15-23 minutes, or until sauce is bubbly and warm and the top of the rolls are very slightly browned.
  • Serve immediately with additional vegan parmesan cheese and fresh basil. Leftovers keep for a couple of days, though best when fresh.