Vegan Eggplant Rollatini with Marinara
Ingredients
- 1 large eggplant
- 1 cup vegan ricotta cheese
- 1 cup marinara sauce
- 1/2 cup vegan mozzarella cheese
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh basil leaves, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley, for garnish
Preparation
Slice the eggplant lengthwise into thin strips and sprinkle with salt to draw out moisture, then drain and pat dry
In a bowl, mix vegan ricotta cheese, nutritional yeast, chopped basil, salt, and pepper to create the filling
Brush eggplant slices with olive oil and bake or grill until softened
Spread the filling onto each eggplant slice, roll them up, and place in a baking dish
Pour marinara sauce over the rolled eggplant and sprinkle with vegan mozzarella cheese
Bake in the oven until the cheese is melted and bubbly
Garnish with fresh parsley before serving
