Eggcellent Eggplant “Ravioli”


Yeah, it’s VEGAN. Yeah, it’s delicious. Yeah, there are actually no eggs in eggplant, which is very confusing.


  • 2 medium eggplants, peeled and sliced lengthwise ⅓” thick
  • 2 tablespoons avocado oil
  • ¼ teaspoon pepper
  • ½ teaspoon sea salt
  • 1 tablespoon nutritional yeast (“nooch”)
  • 2 tablespoons basil, dried
  • ½ tablespoon lemon juice

Tomato Sauce:

  • 1 tablespoon olive oil
  • 2 organic tomatoes, chopped. Reserve the juice.
  • 2 cloves garlic, chopped
  • 1 cup vegan cheese – try Kite Hill almond milk cheese(or 1 cup organic cheese if you aren’t vegan)
  • ½ teaspoon sea salt
  • ½ cup coconut flour
  • ¼ teaspoons red pepper flakes


  1. Preheat oven to 375 degrees F
  2. Slice each eggplant lengthwise; ½ inch thick slices.
  3. Line cookie sheet(s)with parchment paper and grease with avocado oil.
  4. Dip eggplant slices in avocado oil + salt + pepper; lay on cookie sheet.
  5. Cook at 375 degrees for 25 minutes.
  6. Remove eggplants from oven and flip them.
  7. While eggplant cooks… heat 1 TBSP of olive oil in a skillet over medium-high heat.
  8. Add the chopped garlic, red pepper flakes, ½ teaspoon of salt
  9. Add tomatoes + juice. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes to thicken sauce. Remove from heat.
  10. In a bowl combine the coconut flour, “cheese”, basil, lemon juice, salt, nutritional yeast, and pepper. Combine.
  11. Pour the tomato sauce in the bottom of a casserole dish. Spoon ~ two tablespoons of cheese mix onto the eggplant. Roll eglants.
  12. Place casserole dish in the oven for 15-20 minutes; optionally, broil for last 5 minutes.