Baked Eggplant Rollatini

Chef Matt at @surlieportland tipped me, Matt Kaplan, on to this idea of using tempeh in the filling.

Author: Matt Kaplan

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Baked Eggplant Rollatini

Chef Matt at @surlieportland tipped me, Matt Kaplan, on to this idea of using tempeh in the filling. The tempeh adds great texture and a boost of protein, making this classic Italian dish a nutritious meal.

Ingredients

• 2 medium sized italian eggplants
• 8 oz @kitehillfoods ricotta
• 3-4 sprigs of Fresh basil - shredded or chopped
• (2) 8oz packages of Tootie’s Tempeh, crumbled
• 24oz tomato sauce
• Preheat the oven to 400 degrees

Instructions

1. Slice the eggplant into 1/4-inch thick pieces.
2. Lay the eggplant on a large, lightly greased casserole/baking dish and bake for 10 minutes. Reserve the eggplant on a plate and let cool
3. In a small bowl, mix together the ricotta cheese, fresh basil and crumbled tempeh
4. Pour half of the tomato sauce into the bottom of the casserole/baking dish.
5. Spoon 1-2 tablespoons of the ricotta/tempeh filling onto the bottom of the eggplant slice. Roll it up and repeat until the ricotta filling is finished. Place the rolls in the dish.
6. Cover the eggplant rolls with the remaining tomato sauce and sprinkle with shredded cheese if you’d like.
7. Bake at 400 degrees covered for 30 minutes, with 10 additional minutes uncovered.

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