Three Cheese Eggplant Rolls
Three Cheese Eggplant Rolls are thinly sliced grilled eggplant, rolled around a (Plant Based) cheesy filling. Healthy and beautiful!
Prep: 30m
Cook: 60m
Total: 90m
Ingredients
For the eggplant
- 1 large eggplant, thinly sliced into twelve slices
- propellant free nonstick vegetable spray
For the filling
- 16-ounces ricotta cheese (I used Tofutti)
- 1/2 cup shredded parmesan (I used Follow Your Heart)
- 1 cup shredded mozzarella (can be plant based)
- 6 tablespoons JUST egg or 2 large eggs
- 1 tablespoon dehydrated green onion
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
For the top
- 1 1/2 cups marinara sauce
- 1 cup shredded mozzarella (can be plant based)
Three Cheese Eggplant Rolls are thinly sliced grilled eggplant, rolled around a (Plant Based) cheesy filling. Healthy and beautiful!
Instructions
For the eggplant
Spray a stovetop grill pan with nonstick vegetable spray. Heat the grill over medium/high heat. Add the sliced eggplant to the grill and cook the eggplant, turning once, until grill lines appear on both sides. Repeat with the remaining eggplant slices. Set aside.For the filling
In a medium bowl combine the ricotta, mozzarella and parmesan cheeses. Blend in the egg, onion, salt and black pepper.To Roll
Spray a casserole with nonstick vegetable spray. Set aside. Preheat oven to 350° F. Place an eggplant slice on a flat surface. Evenly spread a portion of the filling over the eggplant. Starting at the narrow end, roll up the eggplant. Place seam side down in the prepared casserole. Repeat with the remaining grilled eggplant slices.To finish
Top the eggplant rolls with the marinara sauce. Cover and bake for 30 minutes. Uncover the rolls, top with the remaining mozzarella and bake for an additional 30 minutes until the cheese is melted, hot and bubbly. Serve hot or cold.Tips
I used plant based cheeses but you can use dairy cheese if you prefer. I used plant based egg but you can use fresh large eggs if you prefer.