Vegan Eggplant Cannelloni

This recipe for vegan eggplant cannelloni is a tasty take on a traditional Italian dish. Fill thin slices of eggplant with a tasty vegan ricotta mixture. Roll them up and bake them in marinara sauce until they are done. It doesnt have any grains or gluten and is full of healthy plant-based foods.

Ingredients:

• 2 large eggplants
• 1 cup of vegan ricotta cheese
• 1 cup of marinara sauce
• 1/2 cup of chopped fresh basil
• 2 cloves of garlic, minced
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

Preheat the oven to 375F 190C

Slice the eggplants lengthwise into thin strips, about 1/4 inch thick

Heat olive oil in a large skillet over medium heat

Cook the eggplant slices for 2-3 minutes on each side until they are soft and pliable

Remove from the skillet and set aside

In a mixing bowl, combine the vegan ricotta cheese, minced garlic, chopped basil, salt, and pepper

Spread a thin layer of marinara sauce on the bottom of a baking dish

Take each eggplant slice and place a spoonful of the ricotta mixture at one end

Roll up the eggplant slice to enclose the filling and place it seam-side down in the baking dish

Repeat with the remaining eggplant slices and filling until all the ingredients are used

Once all the eggplant rolls are in the baking dish, pour the remaining marinara sauce over the top

Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, until the sauce is bubbly and the eggplant is tender

Serve hot, garnished with additional chopped basil if desired