Eggcellent Eggplant “Ravioli”

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

Ingredients

• 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

Directions

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.