Vegan Eggplant Rollatini

Dairy-free eggplant rollatini on a plate topped with vegan parmesan cheese and fresh basil.

4.75 from 4 votes

This vegan eggplant rollatini is one of our favorite comfort food recipes! Soft eggplants are rolled with a high-protein tofu ricotta and drenched in a savory marinara sauce. Easier to make than it seems, healthy, naturally gluten-free and 100% dairy-free and plant-based.

Prep Time30

Cook Time20

Total Time50

Course: Appetizer, gratin, Main Course

Cuisine: American

Keyword: aubergine, gluten-free, healthy, Vegan, vegetarian

Servings: servings

Calories: 185kcal

Author: Jessica Laroche

Ingredients

2 medium-large eggplants cut in ¼ inch thick slices (about 12-14 slices total)
2 ½-3 cups marinara sauce
vegan almond parmesan or more nutritional yeast, to taste

Tofu ricotta

14-16 oz extra-firm or firm tofu drained and patted dry
½ lemon juiced
2 tbsp nutritional yeast
1 clove of garlic crushed
1 tsp onion powder
1 tsp dried basil or oregano or a blend
½-1 tsp salt

Instructions

Pre-heat the oven to 400º and line a baking sheet with parchment paper. Then, distribute the eggplant slices over the baking dish and spray some oil and sprinkle some salt over. Bake the slices for 15-20. The goal is not to roast the eggplant slices or brown them, but mostly to soften them ebough so we can roll them. Once done, set them aside to cool down and turn down the heat to 375º.
Meanwhile make the tofu ricotta. Use your hand to roughly crush the tofu into a food processor. Add the nutritional yeast, garlic (crush it first), dried herbs, onion powder, lemon juice and salt. Process until smooth. Taste and adjust seasonings. Set aside.
Add about 1 cup of the marinara sauce to the bottom of a large baking dish (13 x 9 inch work well). Then, once cool enough to handle, place one eggplant slice over a plate or a clean counter. Then spread some of the tofu ricotta all over the slice being gentle enough not to break it (about 2-3 tablespoons). Then, roll the eggplant from bottom to top and transfer over the prepared baking dish (seam side down). Keep going until you have no eggplant slices anymore.
Then, pour the remaining marinara sauce over the rolls and sprinkle some vegan parmesan cheese over (or more nutritional yeast).
Bake for about 20 minutes or until warm and nicely bubbly. Top with fresh basil (if desired) and serve.

Video

Notes

Store any leftovers in an air-tight container for up to 3 days. Reheat using the microwave or the oven.
You can use store-bought marinara sauce for a quicker and more convenient recipe or make your own marinara sauce from scratch.
The eggplants can be tricky to slice thinly and evenly. It is fine if it's not perfect! Feel-free to use a mandoline if you have one.
Serve with a side of bread and a green salad.
Nutrition: please note that the nutritional information is an estimate per serving (including the almond parmesan) provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition