Delicious vegan eggplant rollatini is stuffed with a creamy tofu ricotta cheese and baked in marinara sauce. It’s a healthy, naturally gluten free and easy meal that’s sure to impress!
I am hooked on making this vegan eggplant rollatini! It is a delicious and easy-to-make dinner idea that’s similar to lasagna but uses rolled eggplant instead of pasta. The creamy ricotta filing is made from tofu, cashews and nutritional yeast. It’s so satisfying, and you can easily adjust the flavourings to your liking. Simply salt the eggplant, make the tofu ricotta, roll the eggplant with the ricotta, add marinara sauce, and bake. That’s it!
This vegan comfort food recipe is both healthy and hearty, making it a great way to eat more veggies that feels like pasta. It’s perfect for serving guests and meal-prep, and makes amazing leftovers.
Ingredients you’ll need:
- Eggplant: Use two large eggplants or several smaller ones, ensuring that they are wide enough to hold the filling when rolled up.
- Tomato sauce: Use store-bought marinara sauce or napolitana sauce for convenience or make your own.
- Tofu: you will need a block of firm or extra firm tofu. This is the base of the vegan ricotta cheese!
- Cashews: 1/2 a cup add a rich creaminess to the “cheese”.
- Garlic: Two fresh garlic cloves add the best to flavour the cheese filling, but you can also use garlic powder.
- Basil: Fresh basil is a key ingredient in the ricotta filling. You can use Italian style dried herbs if that’s all you have.
- Nutritional yeast: Adds a nice cheesy flavour the the tofu filling. I used 2 tablespoons, but add more if you are a fan.
- Lemon juice: For a touch of tangyiness to the vegan cheese. Use apple cider vinegar instead if you don’t have any lemon.
Complete list of ingredients and amounts is located on the recipe card below.
How to make eggplant rollatini
Slice eggplant thinly using a mandoline, then sprinkle with salt to shrink and soften.
Prepare the tofu ricotta by blitzing everything together in a food processor.
Pour your favourite tomato sauce into the bottom of a baking dish and wipe the excess salt off of the eggplant “noodles”.
Dollop some vegan ricotta on each eggplant strip, then roll it up and place in the baking dish.
Bake until bubbly, sprinkle with basil then serve warm and enjoy.
- Use zucchini instead of eggplant. Make this recipe with zucchini if you have an abundance in your garden during late summer. Prep the same way!
- Bulk up the filling: Add freshly cooked or frozen drained spinach, roasted mushrooms or steamed chopped broccoli to give the filling more body and nutrition.
- Swap the tomato sauce for roasted red pepper sauce.
How to store
Leftover rollatini can be stored in an airtight container in the refrigerator for 4-5 days, making it ideal for meal prep. To reheat individual portions, use the microwave or cover the entire dish with foil and warm it up in the oven.
What to serve with eggplant rollatini
- Simply pair with a French baguette or crusty sourdough. It will make your meal more substantial, and the bread is delicious dipped in the extra tomato sauce and creamy tofu ricotta.
- Alongside a wholegrain like quinoa, couscous or even some pasta to help you feel fuller.
- You can also serve this dish with a side green veggies, such as roasted green beans & carrots or air fryer broccoli & cauliflower parmesan. But a fresh green salad would also be perfect and lighten up the meal a bit. Try pairing with this kale crunch salad or broccoli crunch salad.
- Ensure that the eggplant is thinly sliced. If it’s cut too thick or unevenly, the rollatini may bake unevenly, resulting in some pieces being tough and under-cooked. To guarantee even slices, use a mandoline and slice the eggplant at a thickness of 1/4 inch.
- Additional herbs. While fresh basil is a key ingredient in this recipe, you can also include other herbs such as fresh oregano, thyme, or Italian parsley to enhance the dish’s flavour. If you prefer a bit of heat, add a pinch of chilli flakes to the herb filling.
- Use high-quality tomato sauce. The choice of tomato sauce significantly impacts the flavour of your rollatini. My preferred store-bought brands are Mutti and Raos, but you can also prepare your own sauce.
- Make it cheesy. For an extra gooey filling, sprinkle vegan mozzarella cheese or parmesan cheese over the top of the casserole before baking!
Because eggplant is water-rich, it’s essential to “sweat” it with salt before assembling the dish to remove excess moisture. Skipping this step will cause the eggplant to release it’s water during baking, resulting in a soupy mess. The salt will also draw out any excess moisture from the eggplant, leaving it tender.
There are two ways to cut the eggplant: by hand with a chef’s knife, if you’re skilled enough to make accurate 1/4 inch cuts, or with a mandoline slicer, which I highly recommend.
Nope! Even though eggplant skin seems tough when it’s uncooked the skin becomes tender and adds so much flavor to this dish once it is cooked.
Absolutely! You can prepare the vegan ricotta cheese up to three days in advance and assemble the eggplant rollatini the day before baking. Simply arrange them in a baking dish, cover tightly, and refrigerate. Before baking, let the dish come to room temperature for approximately 30 minutes. Then, bake it in the oven
More veggie loaded meals
If you try this vegan eggplant rollatini recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
Delicious vegan eggplant rollatini is stuffed with a creamy tofu ricotta cheese and baked in the most delicious tomato sauce. It’s a healthy, naturally gluten free and easy meal that’s sure to impress!
- 2–3 large eggplants (20–22 slices)
- 2–3 cups marinara tomato sauce
- 400g/ 14oz firm tofu
- 1/2 cup (70g) cashews, soaked
- 2 cloves garlic
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1/4 cup fresh basil, chopped
- Salt the eggplant: Use a mandoline to thinly slice the eggplant lengthwise into 1/4-inch thick pieces. Salt the eggplant on both sides with a small pinch of coarse salt and place on a clean kitchen towel. Let it “sweat” the excess moisture out for 15 minutes – then pat dry with paper towels and wipe off the remaining salt.
- Ricotta: Meanwhile, in a high speed blender or food processor and add the tofu, cashews, garlic, lemon juice, nutritional yeast, salt, and pepper. Process until smooth, scraping down the sides as necessary. Transfer the ricotta to a bowl and fold in the basil. Set aside.
- Prepare rollatini: Spread 1 1/2 cups of the tomato sauce on the bottom of your casserole or baking dish. Lay a piece of eggplant on a cutting board or plate and spread about 2 ttablespoons of ricotta filling on the eggplant, then roll it up and lay the rollatini in the baking dish with sauce. Repeat until finished.
- Bake: Spoon the remainder of the tomato sauce over the rolled-up eggplant. Sprinkle with nutritional yeast or mozzarella cheese, if desired. Cover with foil or lid and bake for 30 minutes, then uncover and bake for 10 minutes. Garnish with basil and enjoy!
Leftovers can be stored in an airtight container in the refrigerator for 4-5 days. To reheat, use microwave or cover the entire dish with foil and warm up in the oven.
Keywords: eggplant, rollatini, low carb, vegan, tofu ricotta, dairy free