Vegan Miyokos Liquid Mozz Stuffed Eggplant Rolls

These delicious vegan eggplant rolls are sure to impress your taste buds with the rich and creamy flavor of Miyoko's liquid mozz! They're perfect as a light meal or appetizer and a great way to use up any leftovers you might have.

Ingredients:

• 1 large eggplant, cut lengthwise into 8 thin slices
• 1 tbsp of olive oil
• 1/2 onion, finely chopped
• 1 garlic clove, minced
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of dried oregano
• 1/4 teaspoon of dried basil
• 8 oz of Miyoko's liquid mozz cheese
• 1/4 cup of chopped fresh parsley

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a pan, heat the olive oil over medium-high heat. Add the onion and garlic and cook until translucent, about 3-4 minutes. Add the salt, black pepper, oregano and basil. Stir to combine.
3. Add the Miyoko's liquid mozz cheese to the pan and cook until it begins to melt and is fully incorporated into the mixture. Remove from heat and stir in the chopped parsley.
4. On a baking sheet lined with parchment paper, place the eggplant slices. Using a spoon, spread the Miyoko's liquid mozz cheese mixture evenly over each slice.
5. Gently roll each eggplant slice into a tight roll and place seam-side down on the baking sheet.
6. Bake the eggplant rolls for 15-20 minutes or until the cheese is melted and the eggplant is cooked through.
7. Serve warm and enjoy!

The Miyoko's liquid mozz cheese acts as a perfect complement to the rich and earthy flavor of the eggplant, making for a truly satisfying vegan dish. The herbs and spices used in this recipe add depth to the flavor and work well with the creaminess of the cheese. Bon appétit!