Name: Eggplant Lasagna Roll Ups
Prep time: 35 min
Cook time: 35 min
Yield: 7
Ingredients: 2 lemons (juice (about 1/3 cup)); 12 ounce block extra-firm tofu (drained and pressed dry for 10 minutes); 3 tablespoons nutritional yeast; 2/3 cup fresh basil (finely chopped); 1 tablespoon dried oregano; 4 tablespoons extra virgin olive oil; salt and pepper (about ½ tsp each); 2 inch extra-large eggplants (sliced lengthwise into 14 slices (about 1/4 inch thick)); 3 cups marinara/red sauce (store bought is fine)

Eggplant Lasagna Roll Ups

Course

Dinner, Lunch

Prep Time

35 minutes

Cook Time

35 minutes

Servings

Ingredients

Filling

2 lemons juice (about 1/3 cup)
12 ounce block extra-firm tofu drained and pressed dry for 10 minutes
3 tablespoons nutritional yeast
2/3 cup fresh basil finely chopped
1 tablespoon dried oregano
4 tablespoons extra virgin olive oil
salt and pepper about ½ tsp each

Eggplant Base

2 inch extra-large eggplants sliced lengthwise into 14 slices (about 1/4 inch thick)

For Serving

3 cups marinara/red sauce store bought is fine

Course

Dinner, Lunch

Prep Time

35 minutes

Cook Time

35 minutes

Servings

Ingredients

Filling

2 lemons juice (about 1/3 cup)
12 ounce block extra-firm tofu drained and pressed dry for 10 minutes
3 tablespoons nutritional yeast
2/3 cup fresh basil finely chopped
1 tablespoon dried oregano
4 tablespoons extra virgin olive oil
salt and pepper about ½ tsp each

Eggplant Base

2 inch extra-large eggplants sliced lengthwise into 14 slices (about 1/4 inch thick)

For Serving

3 cups marinara/red sauce store bought is fine

Instructions

Preheat oven to 425 degrees F
Salt eggplant slices on both sides and arrange in a colander in the sick to remove excess water for 15 minutes.
Rinse salted eggplant and dry thoroughly between two clean absorbent towels. Lay a baking sheet on top and place something heavy on top to absorb excess moisture.
Arrange slices on 2 baking sheets in an even layer and bake in oven for 13-15 minutes. Set aside and reduce heat to 375 degrees F.
While eggplant is baking, add all filling ingredients to a food processer or blender and pulse to combine, scraping sides as needed. Pulse to a semi-pureed mixture with bits of basil still intact. Taste and adjust seasonings as needed. Add more salt/pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.
Pour about 1 cup marinara sauce into an 8x8 baking dish and reserve rest of sauce for topping. Set aside.
Scoop generous amounts (about 2-3 Tbsp) of filling into each eggplant slice and roll up. Place seam side down in the sauce-lined baking dish. Continue until all filling and eggplant strips are used up. Pour more sauce down the center of the rolls for extra flavor.
Bake for 15-23 minutes, or until sauce is bubbly and warm and the top of the rolls are very slightly browned.

Nutrition Facts

Eggplant Lasagna Roll Ups

Amount Per Serving

Calories 294 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 2g 10%

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Sodium 999mg 42%

Potassium 429mg 12%

Total Carbohydrates 31g 10%

Dietary Fiber 7g 28%

Sugars 16g

Protein 10g 20%

Vitamin A 43%

Vitamin C 72%

Calcium 13%

Iron 26%

* Percent Daily Values are based on a 2000 calorie diet.

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