Fody's Eggplant Rollatini with Vegan Bolognese

Pre-heat oven to 400F and grease a casserole dish with olive oil or pan spray.

Cut the stem off of the eggplant, then slice lengthwise into ¼” slices. 

Line your surface with a clean kitchen towel and place eggplant slices onto the towel. Sprinkle one side with salt, flip over and sprinkle with salt again. This is called “sweating” and is a necessary step in order for the eggplant to soften + roll up.

Once all eggplant slices are salted, leave to sweat for 10 minutes before drying off with the clean kitchen towel + adding to a parchment lined baking sheet.

Bake eggplant slices for 10 minutes just enough to soften them + allow to cool while you prepare the vegan ricotta.

Make the vegan ricotta cheese by adding all ingredients to a food processor and pulsing until smooth.

Cover the bottom of a casserole dish with ½ cup Fody Foods Vegan Bolognese sauce. When eggplant slices are cool to the touch, spoon 2 tbsp of ricotta on to each slice, roll up, and place in baking dish. Repeat the process for all remaining eggplant slices.

Top eggplant rollups with remaining Fody Foods Vegan Bolognese sauce + vegan mozzarella cheese. 

Cover the casserole dish with a lid or tin foil + bake for 20 minutes, then uncover and bake another 20 minutes.

Serve with fresh basil as garnish.