Eggplant Rollups

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Eggplant Rollups

 

2 medium eggplants

12 ounces tofu

1/2 to 1

teaspoon salt

2 to 3 teaspoons dried, crushed oregano

2 to 3 teaspoons

dried, crushed basil

olive oil

28 ounce can marinara sauce

 

Peel eggplants and slice lengthwise into 1/4-inch

slices. Salt lightly and place on nonstick or lightly oiled baking sheet in

broiler about 5 to 6 inches from heat, for about 5 minutes each side, until just

soft enough to be rolled easily. Allow to cool until able to handle. In the

meantime, place tofu, salt and spices in food processor and blend briefly until

smooth. Lightly oil a casserole dish with olive oil and spread a few spoonsful

of marinara sauce in the bottom. Spread each slice of eggplant with the tofu

mixture and roll up, then place rolls side by side in casserole dish. Cover each

layer of eggplant rolls with marinara sauce, then bake at 375 degrees about 40

minutes.