Perfect for meal prepping or feeding large groups, this eggplant rollatini is equally comforting and delicious! And you can add nutritious and cancer-stopping to the equation! The deep purple skin of an eggplant is dense with nasunin, a potent antioxidant that has been shown to protect the cell membrane from damage and other free radical damage. The inside part is rich in fiber, folate, and other essential vitamins and minerals. Soothe your soul and body with each bite!

Servings: 8

Ingredients:

2 large globe eggplants
2 cups raw cashews, soaked in water for at least 2 hours, drained
¼ cup nutritional yeast
2 teaspoons Himalayan salt
1 medium white onion diced
3 tablespoons avocado oil and more to drizzle
3 cloves garlic, minced
One 28-ounce can of whole tomatoes
One 28-ounce can of crushed tomatoes
2 tablespoons tomato paste
¼ cup basil leaves, roughly chopped
2 teaspoons dried oregano

Directions:

Heat oven to 350 F.
Line 2 baking sheets with parchment paper.
Using a sharp knife, remove the ends of the eggplant and slice into ¼-inch slices. Spread eggplant slices evenly onto baking sheets. Season each side with salt. Set aside for at least 15 minutes to draw out excess moisture and bitterness.
To prepare the cashew cheese filling: In a food processor, add drained cashews, 1 clove of garlic, nutritional yeast, salt, avocado oil, garlic powder, onion powder, and pepper, and blend until smooth. If the cheese is not smooth enough add a little water to thin it out. For more detail on this, check out my cashew ricotta recipe HERE ^[1]
Use a paper towel to dab both sides of the eggplant slices to remove the moisture. Replace the parchment paper on the baking sheets. Coat both sides of eggplant slices in avocado oil and place evenly onto baking sheets. Bake for 40 minutes, flipping and drizzling with more avocado oil halfway. Set aside to cool.
To prepare the marinara sauce: In a large saucepan over medium heat, add avocado oil. Add onion and 2 cloves of garlic and mix until onion becomes translucent (3–5 minutes), stirring occasionally. Add whole tomatoes, crushed tomatoes, tomato paste, basil, oregano, and 1 teaspoon Himalayan salt. Bring ingredients to a boil. Reduce heat to low and simmer for 25 minutes, or until sauce thickens, stirring occasionally.
Add 1/2 of the marinara sauce to a 9-by-13 inch pan and spread to form an even layer.
Arrange an eggplant slice so the thicker end is closest to you. Add about 2 tablespoons of cashew cheese mixture to the thicker end of the slice. Roll eggplant away from you and add roll to 9-by-13 inch pan, seam-side down. Repeat with remaining eggplant slices, leaving ~½ inch of space between rolls. Pour the remaining half of the marinara sauce over the eggplant rolls. Bake for 30-40 minutes or until sauce is bubbling. Let cool for 15 minutes before serving.