Vegan Eggplant Rollatini
🌱 Vegan Eggplant Rollatini 🍆
This Vegan Eggplant Rollatini is thin roasted eggplant wrapped around a creamy spinach-tofu filling, tucked with olives, then baked in marinara and vegan mozzarella. It looks like restaurant Italian and eats like lasagna without the noodles. No dairy. No eggs. Just a pan of rolls that come out bubbling.
I love how the eggplant turns silky in the sauce while the tops brown. Let the rolls rest a few minutes so they hold when you serve them. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Rollatini 💚
- 🌱 Completely dairy-free
- 🍆 Roasted eggplant wraps
- 🧀 Creamy tofu ricotta
- 🍅 Baked in marinara
- 🫒 Olives in the filling
- 🔥 Melty vegan cheese top
The Secret to Rolls That Don’t Tear
Slice the eggplant lengthwise and roast it first so it flexes. Raw eggplant cracks when you roll it. Don’t overfill. A thin smear of ricotta and one or two olives is enough. Seam-side down in the sauce keeps them closed in the oven.
Frequently Asked Questions ❓
Do I have to salt the eggplant? 🍆
Not required if you roast it. Salting helps if your eggplant is very watery or bitter.
Can I skip the olives? 🫒
Yes. Add spinach only, or a few capers for a briny bite.
Can I make it ahead? 🧊
Yes. Assemble, refrigerate, and bake the next day. Add 10 extra minutes.
🌱 Vegan Eggplant Rollatini
Ingredients 🛒
For the Eggplant
- 2 medium eggplants, sliced lengthwise ¼-inch thick
- 2 tablespoons olive oil
- ½ teaspoon salt
For the Filling
- 14 oz firm tofu, drained
- 1 cup spinach, chopped
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 2 cloves garlic
- ¾ teaspoon salt
- ½ teaspoon Italian seasoning
- ⅓ cup green olives
For Baking
- 2 cups marinara sauce
- 1 cup shredded vegan mozzarella
- Fresh parsley, for serving
Instructions 👩🍳
- Preheat oven to 400°F (200°C). Brush the eggplant with oil and salt. Roast 12–15 minutes, until flexible.
- Blend or mash the tofu with nutritional yeast, lemon, garlic, salt, and Italian seasoning. Fold in the spinach.
- Spread a layer of marinara in a baking dish.
- Spread filling on each eggplant slice, add a couple of olives, and roll. Place seam-side down.
- Spoon more sauce over the rolls and top with vegan mozzarella.
- Bake 20–25 minutes, until bubbling. Rest 5 minutes and finish with parsley.
Nutrition
| Nutrient | Per roll (1/6) |
|---|---|
| Calories | 190 |
| Protein | 9g |
| Net carbohydrates | 12g |
| Total carbohydrates | 16g |
| Fiber | 4g |
| Total fat | 10g |
| Sodium | 640mg |
Estimates based on eggplant, tofu ricotta, marinara, and vegan cheese. Exact numbers may vary by cheese brand.
Notes & Tips 💡
- If a slice tears, overlap two pieces and roll anyway. The sauce hides it.
- A pinch of red pepper flakes in the ricotta is excellent.
- This is even better the next day.
- Serve with salad or garlic bread.
This Vegan Eggplant Rollatini is saucy, cheesy, and baked until bubbling. Italian comfort without the dairy. 🍆🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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