Vegan Eggplant Rollatini
(Cheesy & Comforting)
Tender roasted eggplant rolled with creamy vegan filling and baked in rich tomato sauce—pure comfort food, plant-based style 🍅✨
🧾 Ingredients
- 2 large eggplants (sliced lengthwise)
- 2 cups marinara sauce
- 1 tbsp olive oil
Filling
- 1½ cups vegan ricotta (store-bought or blended tofu/cashew)
- 1 cup spinach (chopped)
- 2 tbsp nutritional yeast
- 2 cloves garlic (minced)
- Salt & pepper
Topping
- Vegan mozzarella (optional)
- Fresh basil 🌿
👩🍳 Instructions
- Prep eggplant
Slice → brush with oil → roast at 400°F (200°C) for 15–20 min until soft - Make filling
Mix ricotta, spinach, garlic, nutritional yeast, salt & pepper - Assemble rolls
Spoon filling onto eggplant slices → roll up - Layer & bake
Spread marinara in dish → place rolls → top with sauce + cheese
Bake 20–25 min until bubbly - Finish
Sprinkle fresh basil before serving
🍽️ Serving Ideas
- Serve with side salad 🥗
- Pair with whole grain pasta
- Add garlic bread (vegan)
🥗 Nutrition
- Fiber-rich from eggplant 🍆
- Dairy-free but creamy
- Balanced, satisfying meal
✨ Melty, saucy, and satisfying—this is vegan comfort food done right!
