Author: Veggies for Dinner (adapted from a recipe in Eat to Live by Dr. Joel Fuhrman)
Prep time: 20 mins
Cook time: 60 mins
Total time: 1 hour 20 mins
Eggplant Rollatini * Mostly taken from a recipe in Eat to Live by Dr. Joel Fuhrman
- 3 large eggplants
- 1 lb frozen spinach
- 1 batch Cashew Ricotta
- 2 jars tomato sauce (approximately)
- Preheat oven to 350.
- Cut off top and bottom of eggplant and peel. With a sharp knife, slice ¼ inch slices long ways.
- Line a pan with parchment paper so eggplant won’t stick and place eggplant on the pan.
- Heat in oven for approx. 15 minutes, until eggplant is soft and pliable.
- Heat spinach and drain excess liquid.
- Mix the spinach and cashew ricotta (recipe below) in a large bowl.
- Cover the bottom of a lasagna sized pan with tomato sauce.
- Place about a heaping tablespoon of cashew ricotta mixture on a piece of eggplant and roll. Place the roll in the pan.
- Cover the rolls with more tomato sauce when finished.
- Cook for 50 minutes at 350 degrees, until everything is soft and delicious!
Recipe by Veggies for Dinner at https://veggiesfordinner.com/2009/10/vegan-eggplant-rollatini.html
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