I am definitely on an eggplant kick, and just have to share this recipe because I honestly can't believe I just made this myself. It's a light dish but left me feeling pleasantly full, and the taste is lingering in my mouth and I am fighting the urge to get a third serving.
I began by preheating the oven at 350 and cutting the eggplant lengthwise in 1/4 inch slices, salted them and put them on a cookie sheet. I put in the oven for 10 minutes, turned the eggplant over and cooked for 5 more minutes.
While the eggplant was cooking I diced the onion and sauteed with olive oil, salt, pepper, garlic, and an Italian seasoning blend. Once the onions were translucent I diced the celery and added it to the saute pan and cooked for 5 minutes before adding the tomatoes and butter substitute. I left the sauce to simmer while I made the filling.
I used my Vitamix to cream together the silken tofu, mayonnaise substitute, cream cheese substitute, nutritional yeast, salt, pepper, and heavily added the Italian seasoning blend.
Once the filling was blended, I began the assembly. I took a slice of eggplant and covered the entire slice with the filling, then added some spinach and rolled it up. I placed the rolls in a 9x13 in baking pan, and poured the marinara sauce over the top. I put the pan back in the oven for ten minutes for the flavors to meld and then let cool. (OK, I didn't actually wait until it was cool, it smelled way too good to wait!)
Here are all the rolls in the 9x13 pan.
There was a lot of extra filling which would be PERFECT for a lasagna "ricotta cheese" layer, and extra sauce which was great to spoon on the rolls and save for some quick spaghetti later this week.
1lb silken tofu
6 tbsp cream cheese substitute (I used Tofutti)
3 tbsp mayonnaise substitute (I used Vegannaise)
6 tbsp nutritional yeast
3 tbsp italian seasoning blend
1 yellow onion
2 celery stalks
1 24 oz crushed tomato
12 oz diced tomato
1 tbsp butter substitute (I like Earth Balance)
2 tsp garlic
salt and pepper