Vegan Eggplant Rollatini
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
Ingredients
  • 3 large eggplants
  • 1 lb frozen spinach
  • 1 batch Cashew Ricotta
  • 2 jars tomato sauce (approximately)
Instructions
  1. Preheat oven to 350.
  2. Cut off top and bottom of eggplant and peel. With a sharp knife, slice ¼ inch slices long ways.
  3. Line a pan with parchment paper so eggplant won’t stick and place eggplant on the pan.
  4. Heat in oven for approx. 15 minutes, until eggplant is soft and pliable.
  5. Heat spinach and drain excess liquid.
  6. Mix the spinach and cashew ricotta (recipe below) in a large bowl.
  7. Cover the bottom of a lasagna sized pan with tomato sauce.
  8. Place about a heaping tablespoon of cashew ricotta mixture on a piece of eggplant and roll. Place the roll in the pan.
  9. Cover the rolls with more tomato sauce when finished.
  10. 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