Eggplant is an amazing alternative as a Vegetarian/Vegan. It can be sautéed, baked, roasted, grilled, fried... It is versatile and delicious. These Vegan Eggplant Cutlets used in this Eggplant Rollatini are thinly sliced and can be used in a variety of ways... They are great on sandwiches, Wraps or for Eggplant Parmesan. They are Vegan because of the Vegan Buttermilk instead of Eggs. They come out so delicious and crispy, perfect for EGGPLANT ROLLATINI.
Ingredients-
1 Medium Eggplant
(Peeled leaving some skin- Cut Thin Slices Long ways)
"Vegan Buttermilk" (wet mixture)
2 Cups Organic Unsweetened Soymilk
2 Tablespoons Organic Apple Cider Vinegar
"Dry Breading" (Dry mixture)
1 Cup Unbleached All Purpose Flour (if gluten free use chickpea flour or rice flour)
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Paprika
1/4 Teaspoon Black Pepper
STEPS FOR BREADING & FRYING EGGPLANT
Slice the eggplant and place in between paper towels to drain while making wet & dry mixtures.
Mix Unsweetened Soymilk with OG Apple Cider Vinegar and refrigerate for 10 minutes.
Then combine the dry breading ingredients in a bowl or dish big enough to dredge the eggplant.
Get a medium deep saucepan on medium high heat. Fill a couple inches of Vegetable Oil ** You can use any oil you like to fry. The Temperature for Frying should be 375 degrees.
Dip Sliced eggplant into the vegan buttermilk make sure its covered then let drip off access.
Then dip into the flour breading, making sure its evenly covered in flour mix. Then use a tongs to gently add eggplant in the hot oil. Allow the eggplant to cook about 3 minutes per side. When done drain on paper towels.
IF NOT MAKING ROLLATINI YOU CAN STORE IN AIRTIGHT CONTAINER FOR 3 DAYS:
*Re-heating tip ----> to make them crispy again after refrigeration-- bake in an oven 375 degrees for 10 minutes or until crispy again, flipping half way.*
**Picture Below is what they look like after frying**
Assembly Ingredients-
15 Oz Organic Tomato Sauce
15 Oz Container Ricotta Cheese OR Vegan KiteHill Ricotta
Fontina Cheese OR Vegan Mozzarella
Parmesan Cheese
Garlic Powder
Kosher Salt
Black Pepper
Dried Oregano
STEPS TO ASSEMBLE ROLLATINI
1. Pre-heat oven to 400 degrees
2. Grab Large Rectangle Baking Dish
3. Lay out Eggplant Pieces on Clean Surface
4. Spread 1 Heaping Tablespoon of Ricotta Cheese on Each Slice of Eggplant
5. Sprinkle Parmesan on Each Slice
6. Add small piece of Fontina on Each Slice
7. Season Each Piece with Seasonings Above (to your taste preference)
8. Roll them up
9. Spread 8oz Tomato Sauce on bottom of Baking Dish (Season Sauce a little)
10.Lay them out in rows, cover with a little more sauce, Parmesan and Fontina.
11.Cover with Parchment and Aluminum Foil and Bake for 30 mins. Then uncover and cook for 5-10 mins more.
ENJOY!
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