Eggplant Rollatini with Ricotta

Ingredients

• 2 eggplant
• 1.5 cups ricotta cheese
• 2 cups spinach
• 1 eggs
• 2 cloves garlic
• 0.5 cup basil
• 0.25 cup parmigiano reggiano
• 2 cups tomato sauce
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon nutritional yeast

Instructions

1. 1Preheat the oven to 375°F (190°C).
2. 2Slice the eggplant lengthwise into 1/4-inch thick slices. Brush both sides with olive oil and season with salt and pepper.
3. 3Place the eggplant slices on a baking sheet and roast in the oven for 10 minutes, flipping halfway through, until soft and pliable.
4. 4In a bowl, combine ricotta cheese, spinach, egg, minced garlic, chopped basil, grated Parmesan, and nutritional yeast. Mix well.
5. 5Spread a thin layer of tomato sauce on the bottom of a baking dish.
6. 6Take an eggplant slice and place a spoonful of the ricotta mixture at one end. Roll the slice around the filling and place seam side down in the baking dish. Repeat with remaining eggplant slices.
7. 7Once all the rollatinis are in the dish, cover them with the remaining tomato sauce.
8. 8Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the sauce is bubbly and the tops are slightly browned.
9. 9Let it cool for a few minutes before serving.
10. 10Garnish with fresh basil leaves and a sprinkle of nutritional yeast before serving.