Three Cheese Eggplant Rolls

Three Cheese Eggplant Rolls: Thinly sliced eggplant, once grilled, are easy to roll around a (plant based) cheesy filling. The result is a beautiful and healthy dish. Pleasing the family I’m all about making dinners that please my family.  As are most people, I think. Our family loves eggplant.  I dice it, slice it and find various ways to prepare it.  We often make Eggplant Lasagna, using baked circular eggplant slices instead of pasta.  We roast it, grill it, and stir fry it.  I make eggplant salad, eggplant dip and babaganoush.  It’s a healthy family staple. I’m all about making dinners that please my family. However… There is one married family member (cough Dear Son cough cough) who does not like eggplant. Oh well. Dairy is not my friend While it pains me to say this (on a lot of levels), dairy is not my friend.  I’ve spoken frequently about my GI system actually sending me hate mail, and it has boycotted dairy products just to spite me. So…instead of using real dairy products in my recipes, I’ve been using vegan substitutes. They’re really really good. I do make dairy rich foods for everyone else…unless I’m only making one dinner then they all have to adapt to my requirements because I’m the one cooking! No one suffers Don’t worry.  No one is suffering or starving in our home.  Believe me.   And… If they don’t like what I’m making they’re all old enough to make something else! Eggplant is an old softie Did you know that when you cook eggplant it gets soft?  Not so shocking I think. I have a fantastic All Clad non-stick stovetop grill pan that I bought with my Baker’s Choice Baking Contest prize a few years ago.  I love it.  I use it to make vegan burgers, fish, and to grill vegetables. It’s super simple to use and clean. Grilling eggplant on my All Clad grill pan. Check out the pretty lines! It occurred to me that if I thinly sliced my eggplant lengthwise, I could roll it around some type of filling, most likely cheesy in nature.  Kind of like a lasagna roll.  A delicious idea (if I say so myself). Three Cheese Eggplant Rolls before the sauce. Check out how nicely they rock and rolled! Rolling with the Three Cheese Eggplant Rolls The whole point of the dairy discussion is to explain why I made the Eggplant Rolls using Vegan ingredients.  I wanted them to be packed with flavors.  To that end I used Tofutti ricotta, Follow Your Heart parmesan, and Vevan mozzarella shreds.  I’m not particularly partial to any specific vegan mozzarella and am trying each brand to see which I prefer.  This time I tried the Vevan, but I also have tried Daiya, Follow Your heart, 365 Brand, So Delicious and a few others all with good results.  Some melt better than others, and some have ingredients I prefer. Bubbly. Cheesy. Goodness. Making them Plant Based It’s a thing.  People are leaning more toward eating plant based diets.  When I develop recipes I will often make them two ways, one using JUST egg replacer and another using large whole eggs.  This way people have a choice if both methods come out equal. Here is the official disclaimer:  You are the executive chef in your Kitchen.  YOU can choose to use dairy cheese product and real eggs if you like.  Make your family happy.  I won’t come and check. Really. Print Three Cheese Eggplant Rolls Author: Sharon Matten – Kosher Everyday Prep Time: Grill time: Cook Time: Total Time: Yield: 12 rolls Category: Main Dish Method: Grilling Cuisine: Plant Based Diet: Kosher Print Recipe Pin Recipe Description Three Cheese Eggplant Rolls are thinly sliced grilled eggplant, rolled around a (Plant Based) cheesy filling. Healthy and beautiful! For the eggplant large eggplant, thinly sliced into twelve slices propellant free nonstick vegetable spray For the filling -ounces ricotta cheese (I used Tofutti) 1/2 cup shredded parmesan (I used Follow Your Heart) 1 cup shredded mozzarella (can be plant based) 6 tablespoons JUST egg or large eggs 1 tablespoon dehydrated green onion 1/2 teaspoon Kosher salt 1/4 teaspoon freshly ground black pepper For the top 1 1/2 cups marinara sauce 1 cup shredded mozzarella (can be plant based) For the eggplant Spray a stovetop grill pan with nonstick vegetable spray.  Heat the grill over medium/high heat.  Add the sliced eggplant to the grill and cook the eggplant, turning once, until grill lines appear on both sides.   Repeat with the remaining eggplant slices.  Set aside. For the filling In a medium bowl combine the ricotta, mozzarella and parmesan cheeses.  Blend in the egg, onion, salt and black pepper. To Roll Spray a casserole with nonstick vegetable spray.  Set aside. Preheat oven to 350° F. Place an eggplant slice on a flat surface.  Evenly spread a portion of the filling over the eggplant.   Starting at the narrow end, roll up the eggplant.  Place seam side down in the prepared casserole. Repeat with the remaining grilled eggplant slices. To finish Top the eggplant rolls with the marinara sauce. Cover and bake for 30 minutes. Uncover the rolls, top with the remaining mozzarella and bake for an additional 30 minutes until the cheese is melted, hot and bubbly. Serve hot or cold. Equipment Tofutti Better Than Ricotta Cheese Buy Now → Follow Your Heart Cheese Parmesan Shredded Vegan Buy Now → Pyrex 8-piece 100 Years Glass Mixing Bowl Set (Limited Edition) – Assorted Colors Lids Buy Now → OXO Good Grips 3-Piece Angled Measuring Cup Set Buy Now → All-Clad Hard Anodized Nonstick Square Grill Cookware, 11-Inch Buy Now → Wusthof Grand Prix II Hollow Edge Santoku, 7 inches, Black Buy Now → Prep Series Cutting Boards by Epicurean, 3 Piece, Natural Buy Now → JUST Egg Replacer Buy Now → Cook Pro White Ruffled Rectangular Stoneware & Bakeware Dish Buy Now → Notes I used plant based cheeses but you can use dairy cheese if you prefer. I used plant based egg but you can use fresh large eggs if you prefer. Keywords: Eggplant, Eggplant lasagna, Eggplant Rolls, Plant Based, Gluten Free, Dairy Free I make these using plant based ricotta, parmesan and mozzarella, but you can use the dairy variety if you like. Spinach Soufflé Potatoes Broccoli Mushroom Cheese Pie Fire Roasted Mexican Rice Garden Fresh Confetti Quinoa Tomato Basil Indian Eggplant Flowers Don’t forget to follow Kosher Everyday on Instagram @koshereveryday!  You don’t want to miss all the fun and interesting posts and reels that can be found nowhere else!