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Vegan Eggplant Cannelloni
A dish I like to make when I'm dying to be on a vacation in Tuscany when in reality I can't even afford an Italian restaurant. Rich, flavourful, and elegant, feel confident serving this dish to your new partner's parents.
Prep Time: 01:00
Cook Time: 01:00
1 1/2 cups firm tofu
2 tablespoons tofutti cream cheese (optional)
1 cup loosely packed basil leaves
1 cup loosely packed parsley
1/2 cup loosely packed spinach
1 tablespoon lightly toasted pine nuts
1 teaspoon lemon rind
1 tablespoon nutritional yeast
2 cloves garlic, minced
1/4 teaspoon black pepper
3/4 eggplant, cut lengthwise into-inch thick slices
2 cups tomato (pasta) sauce
1Puree all filling ingredients in a food processor fitted with a standard blade. Refrigerate until ready to use. Salt eggplant slices and let sit 30 minutes. Rinse, drain and blot dry. Lightly spray a nonstick baking sheet with cooking spray;
2Arrange eggplant slices in a single layer on sheet. Broil eggplant 2 to 3 inches from heat until softened, 3 to 5 minutes. Preheat oven to 375 degrees. Spread about 1/2 cup marinara sauce on a 9- by-12-inch baking dish. Place 1 to 2 tablespoons filling in centre of each eggplant slice; roll. Arrange rolls in baking dish, seam-side down. Top rolls with remaining sauce.
3Bake 45 minutes, or until eggplant is tender and heated through.
4Variation: Add 1 oz. reconstituted sun-dried tomatoes to filling.
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