Vegan Spinach Eggplant Rollatini
Try this delicious vegan version of Eggplant Rollatini. These delicate rolls are thinly sliced eggplant stuffed with spinach, shiitake, basil, ricotta. Smothered in a red pepper sauce and baked to perfection.
Equipment
- Mandoline
- 9 x13 Baking Pan
Ingredients
- 2 Eggplants Sliced lengthwise 1/4 inch thick
- 8 Oz Vegan Ricotta I use Kitehill
- 1 Cup Vegan Shredded Mozzarella I use Violife
- 2 Cups Frozen Spinach Thawed
- 1 Cup Basil Chopped in thin strips
- 1 Tbsp Avocado Oil
- 2 Cups Shiitake Mushrooms Thinly sliced, stems removed
- 1 Tsp Italian Seasoning
- 1 Tsp Garlic Powder
- ½ Tsp Salt and Black Pepper
- 2 Tbsp Vegan Parmesan I use Violife
- 12 Oz Marinara of Choice I use Trader Joe’s Red Pepper spread
Instructions
- Preheat the oven to 400 degrees F.
- Cut the eggplants lengthwise, into 1/2-inch thick slices. Use a mandoline to make sure they are thin. This makes the eggplant pliable. Dice ends and extra to put in the ricotta mixture.
- Place slices on a sheet and sprinkle with salt to remove excess moisture and any bitterness from the eggplants.
- Set aside for about 10 to 15 minutes.
- Rinse off the salt from the eggplants and pat dry with a towel.
- In a pan add 1 Tbsp Avocado oil and sauté shiitake mushrooms and leftover eggplant for 5 minutes until browned. Season with salt and pepper and remove from pan and add to large bowl
- Thaw out your frozen spinach with cool water in a colander. Remove excess water and add to mushroom mixture in the bowl.
- Add in ricotta, mozzarella, basil, Italian Seasoning, Salt, Pepper and Garlic Powder. Fold together.
- Place a 1-2 Tbsp of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant.
- Add sauce to the top of the eggplant rollatini. Cover with aluminum foil and bake for 15 minutes.
- Remove, let sit for 5 minutes. Top with shredded Parmesan and fresh basil.