Eggplant Rollatini

Adapted from Shape Magazine

INGREDIENTS:

• 12 ounces extra-firm tofu, drained and pressed
• 3 tablespoons lemon juice
• 1 teaspoon dried basil
• 1/4 cup shallots, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons nutritional yeast
• 1 tablespoon oil
• 1/2 teaspoon salt

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• 1 jar spaghetti sauce
• 1 large eggplant

METHOD:

• To make tofu ricotta, combine tofu, lemon juice, basil, shallots, garlic, nutritional yeast, oil and salt in a food processor, pulsing until combined and crumbly
• Spread about 1/3 of the jar of spaghetti sauce over the bottom of a 9 x 13 pan
• Slice the eggplant lengthwise into about 1/4 inch slices; salt and sweat
• If the eggplant is too stiff to roll, steam in the microwave for a couple of minutes with a little water
• Spread eggplant slices with a little spaghetti sauce and tofu ricotta
• Roll each slice and place seam side down in baking dish, placing each one snugly beside the next so they stay rolled
• Top with remaining spaghetti sauce and tofu ricotta
• Bake, covered, at 375 degrees for 40 minutes or until eggplant is tender
• If desired, sprinkle with Daiya Mozzarella Style Shreds and return to oven until melted