Vegan Eggplant Rollatini

Indulge in the wholesome flavors of Vegan Eggplant Rollatini, a plant-based take on a classic Italian favorite. This recipe features tender, oven-roasted eggplant slices rolled around a creamy tofu and spinach filling, seasoned with hints of garlic, onion, and oregano for an irresistible depth of flavor. Smothered in rich marinara sauce and baked to perfection, this dish is as comforting as it is nutritious. Perfect for weeknight dinners or special occasions, this dairy-free and gluten-free recipe comes together in just over an hour and is finished with a garnish of fresh basil for a burst of aromatic freshness. Whether you’re vegan or simply looking for a lighter, veggie-packed alternative, this rollatini will delight your taste buds and impress your guests!

Nutriscore Rating: 83/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 large eggplants
• 3 tablespoons extra virgin olive oil
• 14 ounces firm tofu
• 2 cups fresh spinach
• 2 tablespoons lemon juice
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups marinara sauce
• 0.5 cup fresh basil leaves

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants lengthwise into 1/4-inch thick slices, discarding the end pieces.

Step 3

Lay the eggplant slices on a baking sheet and brush both sides lightly with 2 tablespoons of olive oil.

Step 4

Bake the eggplant slices for 10-12 minutes until pliable but not fully cooked, then remove from the oven and let cool slightly.

Step 5

While the eggplant is baking, drain the tofu and press it to remove excess moisture.

Step 6

In a skillet over medium heat, add 1 tablespoon of olive oil and sauté the spinach until wilted, about 2-3 minutes.

Step 7

In a food processor, combine the pressed tofu, wilted spinach, lemon juice, nutritional yeast, garlic powder, onion powder, dried oregano, salt, and black pepper. Process until smooth.

Step 8

Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish.

Step 9

Take a slice of eggplant and place a generous spoonful of the tofu-spinach mixture at one end. Roll up the slice and place it seam side down in the baking dish. Repeat with remaining eggplant and filling.

Step 10

Pour the remaining 1 cup of marinara sauce over the rolled eggplants in the dish.

Step 11

Cover the dish with aluminum foil and bake for 20-25 minutes until heated through.

Step 12

Remove the foil and bake for an additional 10 minutes.

Step 13

Garnish with fresh basil leaves before serving.

Nutrition Facts

Serving size	(1954.2g)

Amount per serving	% Daily Value*
Calories	1131.2

Total Fat 70.3g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 3102.7mg	0%
Total Carbohydrate 90.4g	0%
Dietary Fiber 40.5g	0%
Total Sugars 42.1g
Protein 60.8g	0%

Vitamin D 0IU	0%
Calcium 847.2mg	0%
Iron 12.4mg	0%
Potassium 2900.1mg	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: 51.1%

Protein: 19.7%

Carbs: 29.2%