Eggplant Lasagna Roll-Ups by @minimalistbaker

1h10
Medium

4 servings

🍆

900 g

Eggplant

🧂

5 g

Salt

🍋

15 ml

Lemon Juice

🧊

400 g

Tofu

🌾

15 g

Nutritional Yeast

🌿

10 g

Basil

🌿

1 g

Oregano

🫒

30 ml

Olive Oil

🌶️

1 g

Black Pepper

🧀

25 g

Vegan Parmesan

🍅

680 g

Marinara Sauce

Preparation Steps

  1. Step 1/13

    Preheat the oven to 400°F (204°C) and line 2 baking sheets with parchment paper.

    🍪baking sheet
    📜parchment paper

  2. Step 2/13

    Trim the 2 eggplants and slice them lengthwise into 1/4-inch (6-mm) thick strips.

    eggplant
    🔪chef's knife
    🪵cutting board

  3. Step 3/13

    Sprinkle the eggplant strips with 1 teaspoon sea salt and let them drain for 20 minutes.

    eggplant
    sea salt
    🍪baking sheet

  4. Step 4/13

    Rinse the salted eggplant strips in a colander and pat them thoroughly dry with paper towels.

    eggplant
    🥣colander
    🧻paper towels

  5. Step 5/13

    Arrange the eggplant strips on the lined baking sheets and brush them with 1 tablespoon olive oil.

    eggplant
    olive oil
    🍪baking sheet
    🥄spatula

  6. Step 6/13

    Bake the eggplant for 15 minutes, turning once, until pliable and lightly browned.

    eggplant
    🍪baking sheet

  7. Step 7/13

    Mash the 14 ounces firm tofu in a mixing bowl until it has a ricotta-like texture.

    firm tofu
    🥣mixing bowl
    🍴fork

  8. Step 8/13

    Mix the lemon juice, nutritional yeast, basil, oregano, remaining 1 tablespoon olive oil, and black pepper into the tofu.

    firm tofu
    lemon juice
    nutritional yeast
    fresh basil
    dried oregano
    olive oil
    black pepper
    🥣mixing bowl
    🍴fork
    🥄measuring spoons

  9. Step 9/13

    Spread 1 cup of marinara sauce across the bottom of the baking dish.

    marinara sauce
    🥘baking dish
    🥄measuring cups
    🥄spatula

  10. Step 10/13

    Spoon about 2 tablespoons tofu filling onto each baked eggplant strip and roll each strip tightly.

    eggplant
    firm tofu
    🍪baking sheet
    🥄measuring spoons

  11. Step 11/13

    Place the eggplant rolls seam-side down in the sauced baking dish and cover with the remaining marinara sauce.

    eggplant
    marinara sauce
    🥘baking dish
    🥄spatula

  12. Step 12/13

    Bake for 25 to 30 minutes until the sauce is bubbling and the eggplant is tender and slightly browned.

    eggplant
    marinara sauce
    🥘baking dish

  13. Step 13/13

    Sprinkle the roll-ups with vegan parmesan and serve warm.

    vegan parmesan
    🥘baking dish

Composition

Ingredients

Types

Vegetables, Fruit, Condiments, Seasonings, Oils, Plant-Based Dairy Alternative, Sauces

Ingredients

Eggplant, Salt, Lemon juice, Tofu, Nutritional yeast, Basil, Oregano, Olive oil, Black pepper, Vegan parmesan, Marinara sauce

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Dairy-free, Plant-based, High-protein

Calories

290 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 26g, Dietary fiber: 8g, Total fat: 15g, Sugars: 11g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 4mg, Potassium: 720mg, Sodium: 760mg

Vitamins

Vitamin C: 14mg, Vitamin K: 20mcg, Folate: 65mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

40 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, colander, paper towels, mixing bowl, fork, measuring cups, measuring spoons, baking sheet, parchment paper, baking dish, spatula

Appliances

oven

Type

Type

Type Of Dish

Main Course, Casserole

Occasions

Dinner, Weeknight meal, Summer

Origin

Source

Platform

instagram

Original Creator

@minimalistbaker

Origin

Cuisine

Italian-inspired, American

Geographic

United States, North America

Various

Aspect

Texture

Tender, Creamy, Saucy, Bubbly

Flavors

Savory, Tangy, Herby, Tomato-rich, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 4 days (Store in an airtight container,Cool before refrigerating,Reheat until hot throughout), freezer : 3 months (Freeze in an airtight freezer-safe container,Thaw overnight in the refrigerator before reheating)