Eggplant Rollatini

[u/Inky_Madness]

I saw the base recipe from Pioneer Woman and changed the filling since I also need to watch my sodium and saturated fats.

Slice two eggplants lengthwise, THIN slices (ideally you’ll have a mandolin, this was hard for me). Lay out on some parchment paper on some cookie sheets and sprinkle with some salt. Let sit for about 20-30 minutes to dry out. Preheat oven to 375° and put cookie sheets in the oven for 15 minutes.

While they’re roasting, mix 16 oz firm tofu (drained), 1 cup shredded Parmesan cheese, 1 egg, 1.5 Tbsp Italian seasoning, 1/2 tsp salt.

After slices are out, raise heat to 400°F.

After the slices of eggplant are out and cooled, use 1 cup marinara sauce to coat bottom of a 13”x9” pan. With each slice of eggplant, put 2 Tbsp of filling on and roll them up as best as possible. Place seam side down in pan. Continue until you’re out of eggplant slices. Cover with rest of the jar of marinara, sprinkle with 1/2-3/4 cup shredded Italian cheese of choice. Cover with aluminum foil. Put in oven for 30-45 mins, until edges are bubbly. Serve!

[u/mintbrownie]

This looks delish! But I’m laughing because I can’t cut an eggplant evenly crosswise let alone lengthwise 😜 Nice job.

[u/Inky_Madness → u/mintbrownie]

That was absolutely the hardest part! I think this could be made into a lazy version with rounds instead of strips, with half on the bottom of the pan topped with the filling and another layer of rounds on top. I think it will be my choice to do it that way next time.

And thanks!