eggplant haters will love this recipe!

When I was younger, my dad used to order eggplant rolatini when we went out to restaurants and he would always be like, “Fresa, do you want a piece?” And I was like, “No, Dad. Eggplant is so gross.” And if I’m being honest, I’m still not the biggest eggplant fan, but I’m trying to broaden my horizons and trying to enjoy it more. So, this eggplant rolatini is a vegan version of a really classic Italian American dish. Instead of deep frying it, I’m just going to bread it and bake it. And I like to use chickpea flour as my egg replacer. Baking it makes the dish so much lighter. And then we make a tofu rigotta and a little vegan mozzadell cheese sauce. And as decadent and luscious as the dish is, it’s much lighter compared to a restaurant version because we’re not using any dairy and we’re not deep frying it. So it makes it so much nicer in your tummy. After you roll up your little eggplants, you top it with sauce and more vegan cheese and it just gets baked in the oven until it is gooey, delicious, beautiful. This is one of those recipes that is a little bit time inensive but easy to make. So, it’s really great for holidays and gettogethers. I think you’ll love this one. And the full written out recipe is on planflybaslog.com.