1 large eggplant, cut into 1/4”- 3/8” slices
2-3 cups tomato sauce, see recipe for no salt or sugar or fat added
home made sauce below.
~ 1 cup filling (approx.) see below. There will be extra for dipping
1/4 package Daiya Mozzarella cheese
¼ cup one lucky duck parmesan flakes (if you can get these, they are fantastic)
Sauce: ½ c low sodium vegetable broth
1 large onion
½ carrot, grated
½ beet, grated
3 or 4 garlic cloves, minced
1 15oz can crushed tomatoes
15 oz water
1 handful olives, I like kalamata for the salt
1 handul raisins
1 handful raw pumpkin seeds
1 handul raw sunflower seeds
2 bay leaves
Any Italian non salt seasonings of choice
Filling: ½ package of extra firm tofu
½ can white beans, drained
1 c spinach leaves
1/4 c daiya mozzarella
1/8 c parmesean flakes
1 handful raw sunflower seeds
1-2 garlic gloves
low sodium vegetable broth, to loosen mixture
**All of these measurements are rough estimates. I never measure, so use your discretion on how you like things. I probably would have made the sauce a little spicy with hot pepper flakes when the onions were cooking, but I forgot!
Directions: I start by roasting the eggplant on a silpat in a 400 degree oven for about 10 minutes each side, or until slightly browned. (You can sub for zucchini if you can’t eat eggplant. While eggplant is roasting, make filling and sauce.
Sauce: Sautee onions in broth until translucent. Add minced garlic, grated carrot and beet, and continue to sauté until soft. Add crushed tomatoes, and when can is empty, fill with water to get all bits of tomato out of can. Add bay leaves, olives, rainsins, nuts and seeds, and seasonings, and bring to a boil. Once boiling, reduce heat and simmer to reduce sauce.
Filling: Place all ingredients in the blender and blend on high until all incorporated. You want a tight filling, resembling ricotta cheese, so use the broth accordingly to get that texture.
Assemble manicotti by placing approx. 1 cup of sauce on bottom of baking dish, or enough to line bottom of pan. Place about 2 tbs of filling in each eggplant slice, roll and put into baking dish. Line up as many as you have or as many as will fit in the dish, and cover with a layer of sauce. Sprinkle with daiya cheese and parmesean crumbles, and bake in 400 degree oven until cheese melts.