Introduction

This plant based version of a classic Italian dish features tender roasted eggplant slices rolled around a creamy herbed ricotta filling, all baked in a rich tomato sauce. It is a comforting, elegant meal perfect for special occasions or cozy dinners.

Why You’ll Love This Recipe

This recipe is a crowd pleaser that proves plant based food can be rich and satisfying. The creamy tofu ricotta mimics traditional cheese perfectly, while the roasted eggplant becomes wonderfully tender. It is also naturally gluten free when served as is.

Ingredients

• 2 medium eggplants, sliced lengthwise into 1/4 inch planks
• 2 tablespoons olive oil, divided
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 block (14 oz) firm tofu, pressed and crumbled
• 1/4 cup nutritional yeast
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 2 cups marinara sauce
• Fresh basil leaves for garnish

Instructions

1. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
2. Arrange eggplant slices on the baking sheets. Brush both sides lightly with 1 tablespoon olive oil and season with salt and pepper. Roast for 20 25 minutes until tender and slightly golden. Let cool.
3. In a medium bowl, combine crumbled tofu, nutritional yeast, lemon juice, minced garlic, chopped basil, parsley, oregano, and remaining 1 tablespoon olive oil. Mix well until it resembles ricotta cheese.
4. Spread 1 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
5. Place a heaping tablespoon of the herbed tofu ricotta mixture at one end of each cooled eggplant slice. Roll up tightly and place seam side down in the baking dish.
6. Pour the remaining marinara sauce over the rolled eggplant. Cover the dish with foil.
7. Bake covered for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly.
8. Let cool for 5 minutes. Garnish with fresh basil leaves before serving.

Nutrition Information

Serving Size: 4 servings

Calories: 285

Protein: 15g

Serving Suggestions

Serve hot over a bed of zucchini noodles or with a side of crusty bread to soak up the sauce. A simple green salad with a lemon vinaigrette complements it well.

Recipe Variations

For a nuttier filling, add 1/4 cup of finely chopped walnuts to the tofu mixture. You can also use a vegan bechamel sauce instead of marinara for a white version.

Chef’s Tips

Salting the eggplant slices before roasting is optional but can help draw out excess moisture for a less watery result. Pressing the tofu thoroughly is key for the best ricotta texture.

Recipe Details

Prep Time: 30 minutes

Cook Time: 55 minutes