Slice 12 pieces of eggplant thinly with skin on 1 large can of whole tomatoes 2 Tablespoon of Oregano, parsleySalt and pepperPinch of crushed red pepper 8 ounce of Kite Hills ricotta cheese, almond milk mozzarella cheese, shred the 8 ounce block(If you are not lactose intolerant or milk allergy like me you can use cow milk products of choice 1 egg 3 tablespoons of Nooch It (vegan parmesan cheese)
Slice eggplant thinly and place on a paper towel to dry. Sprinkle lightly with salt for about 15 minutes. Preheat the oven to 400 degrees. Prepare sauce: Open the can of whole tomatoes and place into a small saucepan. Add salt and pepper, palmful of oregano and parsley(half of the amount above) and a pinch of crushed red pepper. Keep this going on a low simmer. You can add ½ cup of chicken stock if you want but it is not necessary. Once it starts to bubble, reduce and crush the tomatoes with a potato masher. Roast the eggplant so it softens and becomes pliable. DO NOt OVER COOK. This will only take 10 to 15 minutes. Take it out and allow it to cool.Mix all 8 ounces of ricotta, 1 egg, a big handful of mozzarella, 1 tablespoons of nooch it, salt, pepper, parsley, oregano, and another pinch of crushed red pepper. In an oven safe dish spoon out the tomato sauce to coat the bottom. Then take a spoonful of cheese mix in a nice flat layer on the eggplant. Roll it on up and place in the dish. Once all 3 are done add mozzarella, more sauce, more mozzarella and then nooch it cheese. Bake in a 400 degree oven for about 30-35 minutes, until the cheese is melted and the sauce is bubbling!