GDF Italian part due

Making Gluten and Dairy free italian isn't as difficult as I thought. Tonight's dish was inspired by a similar dish from our favorite restaurant Ratatouille. I tried to pay more attention to what I was adding this time, so I do have approximate measurements. This might be one of my favorite dishes yet.

Rolled Eggplant Lasagna

The outside

1 large italian eggplant
1 large heirloom tomato, sliced

Spread
1/4c. sundried tomatoes (i used the ones in oil)
about 10 kalamata olives
1/2 clove garlic
1/2 tbs. oregano
1/2 tbs. basil
salt and fresh pepper to taste

Filling
1/2 lb tofu
1/2 medium onion
1/4 c. nutritional yeast
1/4 c. red wine
1 tsp. braggs amino or soy sauce
oregano, garlic, salt, pepper to taste

Sauce
2c. tomato sauce
1/4 c. balsamic vinegar
s&p to taste

PROCESS
Heat a pan with olive oil. Slice eggplant lengthwise into thin (but not too thin) strips, and brown each side in the oil. Set aside.

In a food processor combine all ingredients for 'spread'

In the same pan used for eggplant, heat more oil and saute onions. Crumble tofu into 'ricotta' like texture. saute for a few minutes. add garlic, then add wine. saute until wine is absorbed, add braggs seasoning and nutritional yeast. remove mixture and set aside.

In the same pan, add the tomato sauce, balsamic vinegar, s&p. Heat for a few minutes, then remove from heat.


ASSEMBLY
Lay the eggplant slices flat in a baking dish, spoon the sundried tomato spread onto half of each eggplant slice. Then add a spoonful of 'ricotta' filling. Roll the eggplant, making sure the filling does not spill out the sides. Place rolled eggplant snuggly together in baking dish. Pour sauce ontop then place sliced heirloom tomatoes atop each roll. Cover in aluminum foil and bake for 30minutes, remove foil and bake for another 5.