Eggplant Rollatini with Tofu Ricotta

2 eggplants

1 pound extra firm tofu

2 tablespoons nutritional yeast

2 tablespoons apple cider vinegar

Salt and pepper to taste

1 can whole tomatoes

Basil

Salt and pepper

Slice the eggplant and sprinkle with salt for 30-60 minutes, then wipe off them dry

Grill to get good grill marks but not completely cooked through

Make ricotta tofu – put tofu, yeast, vinegar and salt and pepper in a food processor and process until crumbly like ricotta cheese

Crush the tomatoes in a bowl and heat up on the stove, cooking just until they thicken. Season with salt and pepper and add fresh basil

In a baking dish, put a little hot tomato sauce on the bottom, put a dollop of tofu ricotta on a piece of eggplant, then roll up and put in the baking dish. When baking dish is full, pour the rest of the sauce over the rollatinis.

Bake at 350 for 20-30 minutes, covering with tin foil if they get too dark.

You can garnish with more basil or vegetarian parmesan if you’d like, and you can make a more complex marinara style sauce, but I have found a really basic sauce of just hot tomatoes works really well.