Tomato Sauce [1/4 can]
Mushroom, Pepper, Onion
Tempeh [or ground meat]
Slice the eggplant on a mandoline. I got about 8 uniform slices from 1 eggplant. Also, I take off the smallest attachment on the mandoline and cut them a little thicker, because that way they won’t break. You don’t need to salt them and let them rest, because you are going to boil them for 1-2 minutes to soften so you can roll them up.
Boil eggplant slices in salted water for up to 2 minutes. Any more and they will be overcooked. Take them out of the water and let rest on a cutting board.
While the eggplant are cooling down, make the stuffing. You can really add anything you like. This time I made a mushroom, orange pepper, onion and tempeh mix. A lot of recipes I’ve seen had ricotta cheese as a main component of the mix. That would be a great addition. I didn’t have any, so I just threw in some shredded parmesan cheese instead.
Season with salt, pepper and any other flavors: basil, parsley, hot pepper. Then put a heaping spoonful on one end of an eggplant slice, roll up, and set in a baking dish with tomato sauce spread out on the bottom of the dish. Roll up the remaining 7 slices and place in dish side by side.
Bake at 350 degrees for 30-40 minutes. I wanted my eggplant to be a little crispy and dry. Top with shredded parmesan cheese, either 10 minutes before coming out of the oven, or when done. Whatever your preference.