Eggplant Rollatini just got a high-protein, plant-based makeover! Thanks to Sturdy Marinara Sauce, this vegan version is as hearty and satisfying as the classic but packed with 20g of protein per serving and bold flavor. Who knew eating your greens could taste this good?
What You’ll Need
- 16 oz Sturdy Sauce Marinara (80g protein per jar)
- 1 medium eggplant, cut into 8 thin slices (1/2 to 1/4 inch thick)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons olive oil
- 1/2 cup ricotta cheese
- 1 flax egg
- A handful of fresh basil, sliced, plus more for garnish
- Zest from 1 fresh lemon
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons shredded Parmesan
- 1 cup shredded mozzarella
How to Make It
- Slice the eggplant and lay the slices on a paper towel. Sprinkle with salt and let them sit for 15-20 minutes to draw out excess moisture. Pat dry.
- Heat a skillet over medium heat with olive oil. Cook the eggplant slices for 2-3 minutes per side until softened and lightly browned. Set aside to cool slightly.
- In a bowl, combine vegan ricotta, flax egg, basil, lemon zest, salt, pepper, and shredded vegan Parmesan. Mix until smooth and creamy.
- Preheat your oven to 375°F. Spread a thin layer of Sturdy Marinara Sauce at the bottom of a baking dish. Place a dollop of filling on each eggplant slice, roll it up, and place seam-side down in the dish.
- Spoon the remaining marinara sauce over the rolls, making sure they’re fully coated. Top with shredded vegan mozzarella.
- Bake in the oven for 20-25 minutes until the sauce is bubbling and the cheese is melted.
- Garnish with fresh basil and serve hot. Pair with a crisp green salad or garlic bread for a complete meal.
Why Sturdy Sauce?
Sturdy Sauce makes it easier to hit your protein goals even with plant-based meals! It’s made with all-natural, keto-friendly, gluten-free, and seed oil-free ingredients with no added sugars. If you want 80 grams of complete protein in a clean, delicious sauce, try Sturdy Sauce.