Dairy-Free Eggplant Rollatini

Indulge in the comforting flavors of this Dairy-Free Eggplant Rollatini, a plant-based twist on the classic Italian favorite! Tender roasted eggplant slices are filled with a creamy tofu and spinach mixture, seasoned with garlic, nutritional yeast, and fragrant herbs like basil and oregano for a rich, cheesy flavor—no dairy needed. Blanketed in luscious marinara sauce and baked to perfection, this recipe is a wholesome, crowd-pleasing meal that’s perfect for vegans, vegetarians, or anyone craving a satisfying yet healthy dinner. Ready in just over an hour and bursting with hearty, Mediterranean-inspired flavors, this Dairy-Free Eggplant Rollatini will quickly become a family favorite. Serve it with crusty bread or a crisp side salad for a full feast!

Nutriscore Rating: 84/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 medium eggplants
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 14 ounces tofu
• 2 tablespoons lemon juice
• 3 tablespoons nutritional yeast
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 2 cups spinach
• 2 cups marinara sauce
• 0.25 cup fresh basil

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Slice eggplants lengthwise into 1/4-inch thick slices. You should get about 12 slices.

Step 3

Brush both sides of the eggplant slices with 2 tablespoons of olive oil and lay them on a baking sheet. Sprinkle with half the salt and pepper.

Step 4

Roast the eggplant in the preheated oven for 20 minutes, flipping halfway through, until tender and golden. Remove from oven and set aside to cool.

Step 5

While the eggplant is roasting, prepare the filling. In a food processor, combine the tofu, lemon juice, nutritional yeast, dried basil, dried oregano, garlic powder, remaining salt, and pepper. Blend until smooth and creamy.

Step 6

Add the spinach to the food processor and pulse until the spinach is finely chopped and well incorporated into the tofu mixture.

Step 7

Spread 1/2 cup of marinara sauce evenly on the bottom of a baking dish.

Step 8

Take a roasted eggplant slice, place about 2 tablespoons of the tofu-spinach filling onto one end, and gently roll it up. Place the roll seam-side down in the baking dish. Repeat with all the eggplant slices.

Step 9

Pour the remaining marinara sauce over the eggplant rolls, making sure they are well-coated.

Step 10

Cover the baking dish with aluminum foil and bake for 20 minutes.

Step 11

Remove the foil and bake for an additional 10 minutes, allowing the sauce to slightly thicken and the tops to brown lightly.

Step 12

Garnish with fresh basil before serving. Enjoy your Dairy-Free Eggplant Rollatini!

Nutrition Facts

Serving size	(1626.3g)

Amount per serving	% Daily Value*
Calories	1346.4

Total Fat 83.1g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 3103.8mg	0%
Total Carbohydrate 79.2g	0%
Dietary Fiber 36.2g	0%
Total Sugars 30.7g
Protein 83.5g	0%

Vitamin D 0IU	0%
Calcium 1560.5mg	0%
Iron 26.9mg	0%
Potassium 2995.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.5%

Protein: 23.9%

Carbs: 22.6%