The Best Vegan Eggplant Rollatini Recipe: Cheesy, Hearty & Perfect for Meal Prep
Indulge in the rich, comforting flavors of Italy with this spectacular vegan eggplant rollatini recipe. Tender slices of roasted eggplant are carefully rolled around a creamy, savory blend of plant-based cheeses and fresh basil, then generously smothered in a vibrant tomato sauce. This hearty, satisfying dish is an absolute winner for any dinner table and surprisingly versatile for your meal prep needs. Prepare to be amazed by how truly cheesy and flavorful a plant-based meal can be!
If you’re a fan of classic Italian comfort food, especially dishes like lasagna roll-ups, then vegan eggplant rollatini is about to become your new favorite. This incredible recipe takes the beloved concept of cheesy, saucy rolls and elevates it by swapping traditional pasta for thinly sliced, perfectly roasted eggplant. The result? A lighter, more flavorful, and naturally lower-carb alternative that truly shines. The roasting process brings out the eggplant’s inherent sweetness and creates a wonderfully tender texture, making it the perfect vehicle for our incredibly rich and creamy vegan cheese filling. This dish proves that going plant-based doesn’t mean sacrificing on flavor or satisfying decadence – it’s guaranteed to impress everyone, vegans and non-vegans alike!
Why You’ll Adore This Vegan Eggplant Rollatini
This isn’t just another dinner recipe; it’s a culinary experience packed with benefits that make it a staple in any kitchen. Here’s why you’ll fall in love with this plant-based eggplant rollatini:
- Unbeatable Meal Prep Versatility. This recipe is designed with your busy schedule in mind. You have multiple options to get ahead: roast the eggplant slices a day or two in advance, prepare the rich vegan cheese filling ahead of time, or even fully assemble the entire casserole dish. Once assembled, you can easily store it in the refrigerator for a few days before baking, or freeze it for a quick, wholesome meal whenever you need it. It’s perfect for streamlining your weeknight dinners or preparing for unexpected guests.
- Elegant Enough for Any Occasion. While straightforward enough for a casual weeknight dinner, this eggplant rollatini truly shines when presented at special gatherings. Its visually appealing spiral rolls, glistening with rich tomato sauce and melted vegan cheese, make it look far more elaborate than it is. Serve it at dinner parties, holiday feasts, or family celebrations, and watch as your guests delight in this sophisticated yet approachable Italian-inspired dish. It’s guaranteed to be a conversation starter and a crowd-pleaser.
- Incredibly Cheesy & Dairy-Free Deliciousness. Prepare for a flavor explosion that will make you forget it’s entirely plant-based! We’ve meticulously crafted a filling that boasts the perfect combination of textures and tastes using premium vegan mozzarella, Parmesan, and ricotta cheeses. The creamy ricotta provides a luscious base, the Parmesan adds a sharp, salty depth, and the mozzarella offers that desirable stretchy, melty quality. Together with fresh basil and savory seasonings, this trio creates a truly authentic, dairy-free cheesy experience that rivals its traditional counterpart.
- Naturally Low-Carb and Wholesome. By using thinly sliced eggplant instead of pasta, this rollatini offers a fantastic low-carb alternative without compromising on the hearty satisfaction you crave. Eggplant is also packed with nutrients, making this dish not only delicious but also a wholesome choice for a balanced meal.
- Family-Friendly Flavors. Even picky eaters will be drawn to the comforting and familiar flavors of tomato sauce and cheesy goodness. The mild taste of roasted eggplant blends seamlessly with the rich filling, making it an approachable and enjoyable dish for the whole family.
Essential Ingredients & Key Notes
Crafting the perfect vegan eggplant rollatini begins with understanding your ingredients. While the full quantities are listed in the recipe card below, here are some helpful notes to guide your selection:
- Eggplant: The star of our show! When selecting eggplants, look for those that are firm to the touch, have shiny, smooth, unblemished skin, and feel heavy for their size. For easier and more uniform rolls, opt for eggplants with a consistent, cylindrical shape from top to bottom. This will ensure your slices are roughly the same size, leading to even cooking and easier assembly.
- Kosher Salt: Used for both seasoning the eggplant and the filling. Its larger crystals are excellent for drawing out excess moisture from the eggplant, a crucial step to prevent a watery dish and concentrate flavor.
- Olive Oil: A staple in Italian cooking, olive oil is essential for roasting the eggplant, imparting a wonderful flavor and helping it brown beautifully. Use a good quality extra virgin olive oil for the best taste.
- Tomato Sauce: The foundation of the rollatini’s rich base. I highly recommend using a high-quality tomato sauce, whether it’s your favorite jarred brand or a homemade version like my homemade tomato sauce with roasted garlic. A flavorful sauce will significantly enhance the overall dish.
- Vegan Ricotta Cheese: This provides the creamy, luscious texture in the filling. Brands like Kite Hill are fantastic and readily available, but making your own homemade vegan ricotta is also a wonderful option for ultimate freshness and flavor.
- Vegan Parmesan Cheese: Adds a sharp, salty, umami depth that is quintessential to Italian dishes. Violife offers an excellent grated vegan Parmesan, but my vegan Parmesan cheese recipe is a simple and delicious homemade alternative.
- Vegan Mozzarella Cheese: Crucial for that satisfying melty, gooey texture. Choose a block or shredded variety that you know melts well. Violife is a popular choice for its excellent melting properties. We’ll use some in the filling and more sprinkled on top for a golden finish.
- Cornstarch: A vital ingredient in the filling, cornstarch acts as a binder and helps to thicken the cheese mixture, preventing it from becoming too watery and ensuring it holds its shape beautifully inside the eggplant rolls.
- Fresh Basil Leaves: The aromatic highlight! Fresh basil offers a bright, peppery, sweet note that is far superior to dried basil in this dish. Don’t skimp on this fresh herb, as it truly elevates the flavor profile.
- Garlic: Minced garlic provides an essential pungent and savory base note that ties all the flavors together in the filling.
- Seasonings: A simple yet powerful blend of dried oregano, kosher salt, black pepper, and red pepper flakes creates the classic Italian flavor profile. The red pepper flakes are optional but add a lovely subtle kick that balances the richness of the cheese and sauce.
Step-by-Step Guide to Making Vegan Eggplant Rollatini
Follow these simple steps to create a truly delicious and satisfying vegan eggplant rollatini:
- Prepare the Eggplant: Begin by preheating your oven to 400ºF (205ºC). Carefully slice the eggplants lengthwise into 1⁄4-inch thick uniform slices. A mandoline slicer can be incredibly helpful for achieving consistent thickness, which is key for even cooking and easy rolling. Lay the eggplant slices in a single layer on a baking sheet lined with paper towels. Sprinkle generously with kosher salt on both sides. Allow them to “sweat” for about 15 minutes; this process draws out excess moisture and helps reduce any bitterness. After 15 minutes, blot the eggplant slices thoroughly dry with fresh paper towels. This step is crucial for achieving tender, non-watery rolls.
- Roast the Eggplant: Lightly grease another baking sheet with olive oil or non-stick cooking spray. Arrange the dried eggplant slices in a single layer, ensuring they do not overlap. Lightly spray the tops of the eggplant with olive oil. Bake in the preheated oven for 10 minutes until they are slightly softened and lightly golden. Remove from the oven and set aside to cool for at least 10 minutes, making them easier to handle and roll.
- Whip Up the Cheesy Filling: While the eggplant cools, prepare the star filling. In a large mixing bowl, combine the vegan ricotta cheese, vegan Parmesan cheese, 1⁄4 cup of the vegan mozzarella cheese, cornstarch, chopped fresh basil, minced garlic, dried oregano, ½ teaspoon kosher salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes (if using). Stir everything together thoroughly until all the ingredients are well incorporated and the mixture is smooth and creamy.
- Assemble the Rollatini: Pour 1 cup of your prepared tomato sauce into the bottom of a 9×13 inch baking dish and spread it evenly. Take one cooled eggplant slice at a time, spread about 2 tablespoons of the creamy cheese filling over its surface, then carefully roll it up into a tight spiral. Place each rolled eggplant, seam-side down, in the prepared baking dish over the tomato sauce. Arrange them snugly to ensure they all fit.
- Sauce and Cheese: Once all the eggplant rolls are arranged, spoon the remaining tomato sauce generously over them. Finish by sprinkling the remaining vegan mozzarella cheese over the entire dish, ensuring every roll is well covered for a beautiful cheesy crust.
- Bake to Perfection: Cover the casserole dish tightly with aluminum foil. Bake in the preheated 400ºF (205ºC) oven for 30 minutes. This initial covered bake allows the eggplant to become incredibly tender and the flavors to meld beautifully. After 30 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese on top is gloriously melted and lightly golden and bubbly.
- Rest and Serve: Once baked, remove the dish from the oven. It’s crucial to let the eggplant rollatini rest for 5 to 10 minutes before serving. This allows the internal temperatures to equalize, the sauce to settle, and the rolls to firm up slightly, making them easier to serve without falling apart. Garnish with a sprinkle of additional vegan Parmesan cheese and a generous scattering of fresh basil leaves for an extra pop of color and flavor. Enjoy!
Expert Tips & Creative Variations
Elevate your vegan eggplant rollatini with these helpful tips and exciting variations:
- Choosing the Best Eggplant: Always opt for eggplants that are firm, smooth, and have a vibrant, glossy skin without any soft spots or blemishes. They should feel weighty for their size, indicating freshness. Younger, smaller eggplants tend to have fewer seeds and a milder flavor.
- Mastering Even Slices: Consistent slice thickness is paramount for uniform cooking and ease of rolling. While a sharp chef’s knife works, a mandoline slicer is truly your best friend for achieving perfectly even 1⁄4-inch slices. Be sure to use a protective guard for safety!
- Avoid Overfilling: Resist the urge to pile too much filling onto each eggplant slice. A modest 2 tablespoons is usually sufficient. Overfilling can make the rolls difficult to manage, causing the filling to squeeze out during rolling and baking, leading to a messier presentation.
- Boost the Basil Flavor with Pesto: For an even more intense burst of basil goodness, consider stirring 1-2 tablespoons of your favorite vegan basil pesto into the ricotta filling mixture. This adds another layer of herbaceous, garlicky flavor that complements the dish beautifully.
- Add a Spicy Kick: If you love a little heat, increase the amount of red pepper flakes in the filling. You can also add a pinch more to the tomato sauce for an all-over spicy warmth.
- Incorporate More Veggies: For extra nutrients and texture, finely chop some sautéed spinach or mushrooms and fold them into the vegan ricotta filling. Ensure any added vegetables are well drained to prevent excess moisture.
- Herb Power: Don’t limit yourself to just basil! Experiment with other fresh herbs like chopped parsley or oregano sprinkled over the top after baking for an aromatic finish.
Perfect Serving Companions
Vegan eggplant rollatini is a satisfying meal on its own, but it truly shines when paired with complementary sides. Here are some delicious suggestions to complete your Italian-inspired feast:
- Fresh, Crisp Salad: A light and refreshing green salad with a simple vinaigrette dressing provides a perfect counterpoint to the rich, savory rollatini. Think mixed greens, cherry tomatoes, and cucumber.
- Crusty Bread: You can never go wrong with a side of crusty bread to soak up all that delicious tomato sauce! Try homemade garlic and rosemary focaccia bread, olive bread, or classic roasted garlic bread. A warm baguette or ciabatta is also excellent.
- Simple Pasta Side: For a heartier meal, serve alongside a small portion of your favorite pasta tossed in olive oil, garlic, and a touch of red pepper flakes, or a light marinara.
- Roasted Vegetables: A side of simply roasted asparagus, broccoli, or zucchini would complement the flavors and add more vibrant color and nutrients to your plate.
Storing Your Leftover Eggplant Rollatini
This vegan eggplant rollatini is fantastic for making ahead or enjoying as leftovers. To store, simply transfer any remaining portions to an airtight container and refrigerate for up to 4 days. When reheating larger portions, cover the dish with foil and warm in a 350ºF (175ºC) oven until heated through, usually around 20-30 minutes. For individual servings, a microwave works perfectly; simply heat until steaming hot, stirring once if possible.
Can I Freeze This Recipe?
Absolutely! Vegan eggplant rollatini freezes beautifully, making it an excellent option for future meal planning. Allow the baked dish to cool completely before transferring individual portions or the entire casserole to freezer-safe airtight containers or heavy-duty freezer bags. It will keep well in the freezer for up to 3 months. To enjoy, thaw overnight in the refrigerator, then reheat in the oven or microwave as described above. You can also bake it from frozen, simply add extra covered baking time until it’s hot in the center, then uncover and bake until the top is bubbly.
More Delightful Italian-Inspired Vegan Recipes
If you loved this vegan eggplant rollatini, you’ll surely enjoy these other plant-based Italian favorites from my kitchen:
- Hearty Vegan Chicken Parmesan
- The Best Vegan Lasagna
- Flavorful Arrabbiata Sauce
- Classic Baked Eggplant Parmesan
- Delicious Vegan Stuffed Shells
Enjoy friends! If you make this mouthwatering vegan 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!
Vegan Eggplant Rollatini
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Ingredients
- 2 large eggplants (1 ½ pounds), 681 grams
- Kosher salt
- Olive oil
- 2 ½ cups tomato sauce (24ounces), 680 grams
- 1 cup vegan ricotta cheese, such as Kite Hill brand, 227 grams
- ¼ cup vegan Parmesan cheese, grated; such as Violife brand, 16 grams
- ½ cup vegan mozzarella cheese, divided; such as Violife brand, 56 grams
- 2 tablespoons cornstarch, 16 grams
- 2 tablespoons fresh basil leaves, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
Instructions
- Preheat your oven to 400ºF (205ºC).
- Remove the stems from the eggplants. Slice each eggplant lengthwise into uniform 1⁄4-inch thick slices. Place the slices in a single layer on a baking sheet lined with paper towels. Sprinkle generously with kosher salt on both sides and allow them to rest for 15 minutes to sweat out excess moisture. After 15 minutes, firmly blot both sides of the eggplant slices dry with clean paper towels.
- Lightly spray a clean baking sheet with olive oil or non-stick cooking spray. Arrange the dried eggplant slices in a single layer on the prepared baking sheet, ensuring they don’t overlap. Lightly spray the tops of the eggplant with oil.
- Bake in the preheated oven for 10 minutes, until slightly softened. Remove the baking sheet from the oven and let the eggplant cool for 10 minutes to make it easier to handle.
- While the eggplant cools, prepare the creamy filling. In a large mixing bowl, combine the vegan ricotta cheese, vegan Parmesan cheese, 1⁄4 cup of the vegan mozzarella cheese, cornstarch, finely chopped fresh basil, minced garlic, dried oregano, ½ teaspoon kosher salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes (if using). Mix thoroughly until all ingredients are well combined and smooth.
- Pour 1 cup of the tomato sauce into the bottom of a 9×13 inch baking dish and spread it into an even layer.
- Working with one cooled eggplant slice at a time, spread about 2 tablespoons of the cheese filling evenly over the entire surface. Carefully roll the eggplant slice up into a spiral. Place the rolled eggplant, seam-side down, into the prepared baking dish over the tomato sauce. Repeat with the remaining eggplant slices and filling, arranging them snugly in the dish.
- Spoon the remaining tomato sauce over the assembled eggplant rolls. Evenly sprinkle the remaining vegan mozzarella cheese over the entire dish.
- Cover the casserole dish tightly with aluminum foil and bake for 30 minutes in the preheated oven. After 30 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and lightly golden. Remove from the oven and let it rest for 5-10 minutes before serving.
- Garnish your delicious vegan eggplant rollatini with additional grated vegan Parmesan cheese and fresh basil leaves, if desired, then serve warm.
Notes
- Storage: Store cooled leftover eggplant rollatini in an airtight container in the refrigerator for up to 4 days. Reheat larger portions in a 350°F (175°C) oven, covered, or microwave smaller servings until heated through.
- Freezing: Allow the baked rollatini to cool completely. Transfer to a freezer-safe airtight container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.