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Eggplant Rollatini on White Plate
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5 from 2 votes

Vegan Eggplant Rollatini

Eggplant is roasted and then stuffed with tofu ricotta and baked in red sauce for a hearty and decadent meal.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main Course
Cuisine: Italian
Keyword: Eggplant Rollatini, Vegan
Servings: 4 Servings
Calories: 179kcal



  • Preheat the oven to 425F.   Line two sheet pans with parchment paper and set aside.
    Cut off the ends of the eggplant and then cut a small slice off one side.  Place the eggplant cut side down so you have a steady cutting surface for the rest of your slices.  Thinly slice the eggplant lengthwise, about 1/4-inch thick, and place on the prepared sheet pan.  Bake for 13-15 minutes, or until eggplant is starting to brown and the slices are pliable.  To test if they’re done, take one end and roll it up.  If there is resistance, bake a little longer.  Set aside to cool slightly.  Lower the oven temperature to 375F.
    Eggplant slices on sheet pan
  • While the eggplant is roasting, make the tofu ricotta and set aside.
    Tofu Ricotta in food processor
  • Place enough red sauce in the bottom of a 9 x 9″ baking dish to cover the bottom. When the eggplant is cool enough to handle: place one eggplant slice on a clean surface.  Scoop about 3 tbsp of ricotta filling onto the end of the eggplant slice and roll up. Place seam side down in the baking dish. Continue until all filling and eggplant strips are used up. Top with remaining red sauce.  Sprinkle with vegan Parmesan if desired.
  • Bake the eggplant roll ups for 18-20 minutes, or until sauce is bubbly and warm and the top of the rolls are lightly browned. Serve immediately.
    Eggplant Rollatini in Baking Dish



Calories: 179kcal | Carbohydrates: 26g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Sodium: 1021mg | Potassium: 1255mg | Fiber: 11g | Sugar: 14g | Vitamin A: 583IU | Vitamin C: 15mg | Calcium: 72mg | Iron: 4mg