Eggplant Rollatini
Tender roasted eggplant is rolled up with vegan cheeses and fresh basil then smothered in tomato sauce to make this hearty eggplant rollatini recipe. It’s fantastic for meal prep too!
If you’ve ever had lasagna roll-ups before, eggplant rollatini is almost the same thing, but the lasagna noodles are swapped for eggplant. This makes eggplant rollatini a little bit lighter in the carb department, and a little more flavourful thanks to the roasted eggplant. It’s plenty cheesy, super easy, and guaranteed to be a hit with vegans and non-vegans alike!
Why You’ll Love This Eggplant Rollatini Recipe
- So many meal prep options. You can roast the eggplant in advance; you can make the filling in advance. You can assemble the whole recipe ahead of time and either freeze it or pop it in the fridge for later. However you want to prep it, it’s going to work out perfectly!
- Ideal for special occasions. Eggplant rollatini is easy enough for a weeknight dinner, but it’s also a great option for a dinner party or holiday gathering because it looks fancy and tastes like something special.
- Cheesy vegan goodness. This recipe is SO cheesy, but without any dairy! The combination of vegan mozzarella, Parmesan, and ricotta creates the perfect texture and taste—you will forget it’s plant-based!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Eggplant – Look for eggplant that’s roughly the same shape from top to bottom for even rolls.
- Kosher salt
- Olive oil
- Tomato sauce – I like to use my homemade tomato sauce.
- Vegan ricotta cheese – I used Kite Hill brand, but homemade vegan ricotta works too.
- Vegan Parmesan cheese – I used Violife, but you could also use my vegan Parmesan cheese recipe.
- Vegan mozzarella cheese
- Cornstarch
- Fresh basil leaves – Fresh basil is much more flavourful than dried!
- Garlic
- Seasonings – Dried oregano, kosher salt, black pepper, and red pepper flakes.
How to Make Eggplant Rollatini
- Prep the eggplant. Slice it lengthwise, then place it on a paper-towel-lined baking sheet. Sprinkle with salt and let sit for 15 minutes, then blot dry.
- Roast. Set the eggplant on a greased baking sheet and spray the tops with oil. Bake in a 400ºF oven for 10 minutes.
- Make the filling. Stir together the ricotta, Parmesan cheese, 1⁄4 cup of mozzarella, cornstarch, basil, garlic, and seasonings in a mixing bowl.
- Assemble. Spread a cup of tomato sauce in the bottom of a baking dish. Roll the filling into the eggplant slices and place the rolls seam-side-down in the dish. Add the remaining sauce and cheese.
- Bake. Cover the dish with foil and bake for 30 minutes, then uncover and bake for 10 minutes more.
- Finish. Rest for 5 to 10 minutes, then serve with additional vegan Parmesan cheese and basil.
Tips and Variations
- Choose firm, shiny eggplants. Look for eggplants with smooth, unblemished skin that feel heavy for their size. This indicates they are fresh and ripe.
- Cut even slices. This can be difficult when you’re cutting eggplant from top to bottom, but a mandoline slicer can help.
- Don’t overfill the eggplant. If you do, the filling will spill out when you roll it up and your eggplant rolls will have trouble staying together!
- Add pesto. Stir basil pesto into the ricotta filling for even more basil flavor.
Serving Suggestions
Pair eggplant rollatini with a fresh salad and some crusty bread for a satisfying vegan dinner. It’s also great with homemade garlic and rosemary focaccia bread, olive bread, and roasted garlic bread.
How to Store Leftovers
Transfer leftover eggplant rollatini to an airtight container and keep it in the refrigerator for up to 4 days. Large portions can be reheated covered in a 350ºF oven, while smaller portions can be heated up in the microwave.
Can I Freeze This Recipe?
To freeze eggplant rollatini, transfer leftovers to an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Italian-Inspired Recipes
- Vegan Chicken Parmesan
- The Best Vegan Lasagna
- Arrabbiata Sauce
- Baked Eggplant Parmesan
- Vegan Stuffed Shells
Enjoy friends! If you make this eggplant rollatini, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Eggplant Rollatini
Ingredients
- 2 large eggplant (1 ½ pounds), 681 grams
- Kosher salt
- Olive oil
- 2 ½ cups tomato sauce (24 ounces), 680 grams
- 1 cup vegan ricotta cheese, I used Kite Hill brand, 227 grams
- ¼ cup vegan parmesan cheese, grated; I used Violife brand, 16 grams
- ½ cup vegan mozzarella cheese, divided; I used Violife brand, 56 grams
- 2 tablespoons cornstarch, 16 grams
- 2 tablespoons fresh basil leaves, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Preheat the oven to 400ºF / 205ºC.
- Remove stems from eggplant and cut into 1⁄4-inch slices lengthwise. Place paper towels on a baking sheet and lay the eggplant slices on the paper towels. Sprinkle both sides with kosher salt and leave to sweat for 15 minutes. After the resting time has elapsed, blot the eggplant dry with paper towels.
- Spray a baking sheet with olive oil (or other non-stick cooking spray). Lay the dried eggplant slices on the baking sheet in a single layer. Spray the tops with oil.
- Bake in the preheated oven for 10 minutes. Remove from the oven and set aside to cool for 10 minutes.
- While the eggplant is cooling, prepare the filling by mixing the ricotta cheese, parmesan cheese, 1⁄4 cup of the mozzarella cheese, cornstarch, basil, garlic, oregano, salt, black pepper, and red pepper flakes in a large mixing bowl.
- Pour 1 cup of the tomato sauce in the bottom of a 9×13 baking dish and spread it into an even layer.
- Working with one piece of eggplant at a time, spread about 2 tablespoons of filling over the eggplant. Then roll the eggplant slice up into a spiral. Place it with the seam side down on the sauce in the baking dish. Repeat with the remaining slices of eggplant and filling.
- Spoon the remaining sauce over the eggplant rolls and sprinkle with the remaining mozzarella cheese.
- Cover the casserole dish with aluminum foil and bake for 30 minutes in the preheated oven. Remove the foil and bake for an additional 10 minutes. Remove from the oven and rest for 5-10 minutes before serving.
- Garnish with additional grated parmesan cheese and fresh basil.
Notes
- To store: Transfer leftover eggplant rollatini to an airtight container and keep it in the refrigerator for up to 4 days. Large portions can be reheated covered in a 350ºF oven, while smaller portions can be heated up in the microwave.
- To freeze: Transfer leftover eggplant rollatini to an airtight container and keep it in the refrigerator for up to 4 days. Large portions can be reheated covered in a 350ºF oven, while smaller portions can be heated up in the microwave.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Délicieux ! Miam Miam !
Thank you Kenza!!
The filling was amazing. I am going to modify the recipe a little bit next time and bread and fry the eggplant before filling.