Eggplant Rollatini (Plant-Based Style)

 


🌿 Eggplant Rollatini (Plant-Based Style)

Total Time: 1 hr 15 min | Prep: 25 min | Cook: 50 min | Serves: 4

Okay, so picture this: tender slices of eggplant rolled up with creamy vegan ricotta, bathed in marinara, and baked ‘til bubbly perfection. It’s giving Sunday dinner with the fam, minus the dairy hangover. This one’s elegant and comforting — perfect for impressing guests or just treating yourself midweek.

🛒 Ingredients

For the Eggplant:

For the Filling:

For Baking:

👩‍🍳 Instructions

  1. Prep your eggplant: Sprinkle salt on both sides of the eggplant slices and let them sit for 15 minutes to draw out moisture. Rinse and pat dry.

  2. Roast the slices: Lay on a baking sheet, spray or brush lightly with olive oil, and roast at 400°F for 10–12 minutes until tender but flexible.

  3. Make the filling: Blend tofu, soaked cashews, nutritional yeast, lemon juice, garlic, onion powder, salt, and pepper until creamy. Stir in chopped herbs.

  4. Roll it up: Spread a spoonful of filling on each eggplant slice and roll tightly.

  5. Bake it up: Spread some marinara in a baking dish, arrange rolls seam side down, top with more sauce, sprinkle vegan mozzarella, and bake at 375°F for 25–30 minutes until bubbly and golden.

  6. Serve hot with fresh basil and a drizzle of good olive oil.

🧠 Mom Tips

🍆 No soggy eggplant, please! Roasting before rolling keeps everything firm and easy to work with.
🧀 Ricotta cheat code: No tofu? Use all cashews or even blended sunflower seeds. Still creamy, still delicious.
🥖 Serve with: Garlic bread and a simple salad — you’ll feel like you’re in a cozy Italian trattoria.

🥣 Why I Love It

Because it tastes like date night and Sunday dinner rolled into one. And the kids? They won’t even know they’re eating tofu.

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