Eggplant Rollatini - Vegan

Описание: Eggplant Rollatini recipe

To Bake Eggplant

Ingredients:
Eggplant 3LB/1 large
Olive oil 2-3 tbsp
Salt (to taste) Enough to sprinkle
Red chili Enough to sprinkle
Black pepper (crushed) Enough to sprinkle

Ricotta Filling

Ingredients:
Ricotta cheese 1 cup
Egg 1 large
Fresh basil/Parsley Handful
Lemon zest From fresh lemon
Salt (to your taste) 1 tsp
Black pepper crushed 1/2 tsp

Directions: Mix in a bowl ricotta cheese, egg, salt & black pepper, lemon zest and fresh basil (chopped).

Marinara sauce

Ingredients:
Olive oil 1/2 cup
Onion (diced) 1 medium
Garlic (minced) 6-7 (cloves)
Salt (to your taste) 1 tsp
Black pepper crushed 1 tsp
Chili powder 1 tsp
Crushed pepper/flakes 1/2 tsp
Oregano (dried) 1 tsp
Whole canned tomatoes 56 OZ/3.5LB
Fresh basil Handful(chopped)

Directions: Marinara sauce

Sauté diced onions and minced garlic in a saucepan with olive oil. Season it with salt, black pepper, chili powder, chili flakes and oregano. Add some water as it simmers. Stir in whole canned tomatoes. Add 1/2 cup of water and cook for 20 minutes with lid on.
Crush the tomatoes with a hand blender and cook until it thickens. Lastly, add some chopped basil.

Directions: bake the eggplant

Slice eggplant into 1/2 inch thick slices carefully. Grease the baking pan lightly.Lay sliced eggplant to bake. Sprinkle (salt, black pepper, chili powder) and spray some oil. Preheat oven to 400F and bake it for 10 minutes.

Add Marinara sauce to the bottom of baking dish. Spread 1-2 tbsp of ricotta filling on baked eggplant slice, roll it and lay in backing dish. Repeat until all the slices are rolled and placed in sauce. Top it with remaining sauce and sprinkle 1 cup of shredded mozzarella. Place it in the oven 400F and bake it for 30 minutes. Yummy Rollatini is ready to be served hot.