Ingredients:
- Tomato Sauce (any kind will do, you’ll need around 1-1.5 cups)
- 1 large eggplant
- Tofu Ricotta (or regular ricotta cheese for non-vegans)
- 2 Tablespoons Breadcrumbs (optional)
First, coat an 8×8 pan with a thin layer of tomato sauce.
Thinly slice your large eggplant, length-wise (each slice should be around 1/4-inch thick).
Take your thin slices of eggplant and spread a spoonful of tomato sauce on it.
Next comes a layer of tofu ricotta. Each eggplant slice will be shaped differently, so use your judgment on how much ricotta to put down.
Carefully roll the eggplant slices and lay in your pan. Top with more tomato sauce, any leftover tofu ricotta, and some breadcrumbs (I was trying to make a “crisp” topping with the breadcrumbs, but I think next time I would need to toast them and add them part-way through the baking/ kick it up to broil a few minutes).
Bake at 350 degrees for 30 minutes. Voila.
As you can see, I served it on some simple steamed spinach. This was so delicious. I have two variations that I may try next time:
- Lightly grill the eggplant slices before layering and rolling. Then only bake for 20 minutes.
- For some extra pizazz, try adding a layer of shredded vegan mozzarella on top of the tofu ricotta, and also on top of the whole dish before baking. (Obviously fresh mozzarella can be used if you aren’t a vegan or lactose-intolerant).
©2009 Sound Eats
This looks fantastic!