Eggplant Involtini with Tofu Ricotta and Tomato Sauce
Ingredients
- 1 large eggplant
- 2-3 tbsp olive oil
- Sea salt
- 1-2 cups tofu ricotta
- 2 1/2-3 1/2 cups tomato sauce
- 24 baby spinach leaves, stems removed
- 1/4 cup Vegan Parmesan
- 1/2 cup Vegan Mozzarella
- 1/8 cup pine nuts
- Cracked pepper
- Chilli flakes
Preparation
Preheat the oven to 355 degrees. Slice the eggplant into 1/4” slices, obtaining 10 slices. Reserve the slices with skin for another use.
Lay the eggplant slices on a parchment-lined baking sheet. Brush both sides with olive oil and sprinkle with sea salt. Place in the preheated oven for 30-35 minutes, turning halfway through.
Heat the tomato sauce in a small saucepan. Once hot, transfer it to a baking dish. If you prefer a saucier dish, use the full amount of sauce.
Remove the eggplant from the oven. Place 3 baby spinach leaves on each eggplant slice, followed by 1 tbsp of tofu ricotta. Roll up the eggplant and place it seam side down into the sauce. Repeat for all slices.
Increase the oven heat to 375 degrees.
Sprinkle pine nuts, Vegan Mozzarella, and grated Vegan Parmesan over the rolled eggplant. Season with sea salt, cracked pepper, and chilli flakes.
Place the baking dish in the oven for 15 minutes.
Increase the heat to Broil and broil for 5-7 minutes until the cheese is melty and slightly golden.