Eggplant is a star vegetable in Israel. When meat was scarce and expensive, eggplant was easily grown and used often. It’s a main ingredient in many vegetarian recipes too, from dips to soups and salads. Its meaty texture and distinct flavor make it one of the most versatile vegetables, as it’s able to be prepared in a variety of ways. From roasting and frying to pureeing and stuffing, eggplant can be used to create many fabulous dishes. This stuffed eggplant recipe is a lactose-free take on Jewish lasagna, a much lighter and healthier version of the traditional Italian dish. Try this tasty stuffed eggplant out and then share the recipe on Facebook, Pinterest, Twitter or Instagram – and be sure to use our handle @cabotcheese when posting on Instagram.

Preheat oven to 400°F.

Trim eggplant stem ends, then cut eggplants lengthwise into thin slices (there should be about 8 slices per eggplant). Generously sprinkle both sides of slices with salt and set aside.

Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring, until translucent. Then add garlic and cook until just beginning to color, about 2 to 3 minutes longer.

Stir in rice, 1 cup grated Cabot Muenster or Cabot Seriously Sharp Cheddar, tomatoes, carrots, tofu and sausage, mixing thoroughly. Taste mixture and season with additional salt and pepper, if needed. Set aside.

Lightly oil 2 large baking sheets. Blot moisture from eggplant slices with paper towels and arrange in a single layer on baking sheets. Bake for about 10 minutes, turning over midway, or until soft and pliable.

Remove eggplant from oven and reduce oven temperature to 350°F. Lightly oil a 9-by-13-inch baking dish. Place about 2 tablespoons of reserved filling on each eggplant slice and roll it up. Place rolls seam-side-down in the baking dish, pushing any filling that falls out back in place.

Bake for 15 to 20 minutes or until eggplant is tender. If desired, sprinkle with additional cheese and return to oven until melted, about 5 minutes longer.

For another savory eggplant recipe, try our Grilled Eggplant with Tomatoes and Cheddar. Cabot is a cooperative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this stuffed eggplant recipe, so please rate and review it when you have the chance.