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Vegan eggplant rollatini in baking dish

Eggplant Rollatini

Print Recipe
Tender roasted eggplant is rolled up with vegan cheeses and fresh basil then smothered in tomato sauce to make this hearty eggplant rollatini!
Course Dinner, Main Course
Cuisine Italian
Prep Time 25 minutes
Cook Time 50 minutes
Resting Time 25 minutes
Total Time 1 hour 40 minutes
Servings 4 -6 servings
Calories 290
Author Jessica Hylton

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 9x13 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.

Nutrition

Calories: 290kcal | Carbohydrates: 34g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 1286mg | Potassium: 1069mg | Fiber: 10g | Sugar: 14g | Vitamin A: 1091IU | Vitamin C: 17mg | Calcium: 201mg | Iron: 3mg