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!
