Vegan,GF, Eggplant Rollatini with Cashew Pesto Cream and Plum Tomatoes in White Wine Recipe Type: Entree Author: Bhavani Jaroff, iEat Green Ingredients EGGPLANT 2 large eggplants (or 3 medium), cut lengthwise into 1/4-inch slices 2 tablespoons extra-virgin olive oil 1 cup almond milk extra-virgin olive oil salt for eggplant 3 cups GF Bread crumbs