Vegan Eggplant Rollatini: Easy, Flavorful, and Creamy Plant-Based Comfort Food Recipe

Eggplant Rollatini has always felt like a cozy Italian classic to me, but I love giving it a plant-based twist that’s just as comforting and satisfying. With tender slices of eggplant wrapped around a creamy vegan filling, this dish brings all the flavors of traditional rollatini without any dairy or eggs.

I find it’s perfect for impressing dinner guests or making a weeknight meal feel a little more special. The best part? It’s surprisingly simple to make and packs in plenty of flavor with fresh herbs and a rich tomato sauce. Whether you’re vegan or just looking to try something new, this recipe is sure to become a favorite at your table.

Why You’ll Love This Vegan Eggplant Rollatini

You will find that this Vegan Eggplant Rollatini is a game changer for plant-based cooking at home. I design all my vegan recipes to be packed with flavor and balance, and this rollatini delivers every time.

The tender eggplant creates a perfect base for the creamy cashew-tofu filling, bursting with fresh basil and savory notes. The rich tomato sauce adds depth and tang, making every bite comforting yet light. Every layer offers a warm aroma and satisfying texture without any dairy or eggs.

This dish is a weeknight hero and an elegant main for special gatherings. I love that you can prep the rolls ahead, so you are always ready to serve a wholesome meal—whether you want a healthy dinner after a workout or wish to wow your friends at a dinner party.

This recipe is naturally gluten-free and nut-free option friendly, making it inclusive for almost any dietary need. If you are looking to expand your plant-based repertoire or simply want to enjoy a rich Italian-style classic in a healthier way, this vegan eggplant rollatini stands out every time.

Ingredients for Vegan Eggplant Rollatini

When I make vegan eggplant rollatini at home or in my classes, I rely on fresh whole-food ingredients for vibrant flavor and satisfying texture. Below I have organized everything you need to create rich, creamy rollatini that everyone will love.

For the Eggplant

• 2 large eggplants sliced lengthwise 1/4-inch thick
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Vegan Ricotta Filling

• 1 cup raw cashews soaked for 2-4 hours and drained (see nut-free note below)
• 7 ounces firm tofu drained and pressed
• 2 tablespoons nutritional yeast
• 2 tablespoons fresh lemon juice
• 1 garlic clove minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup fresh basil chopped

Nut-Free Note: Use 1 cup sunflower seeds instead of cashews for a nut-free option.

For the Marinara Sauce

• 2 cups tomato sauce or crushed tomatoes
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Optional Garnishes

• Chopped fresh basil
• Vegan parmesan cheese (store-bought or homemade)
• Cracked black pepper
• Chili flakes for heat

Equipment and Tools Needed

To create a Vegan Eggplant Rollatini that is both visually appealing and packed with flavor, I rely on a selection of essential kitchen tools. These help streamline the process and ensure the dish reaches its full potential every time.

• Sharp chef’s knife – for slicing the eggplant into even strips
• Cutting board – to provide a safe, stable surface while prepping vegetables
• Mandoline slicer (optional) – offers extra precision for thin, uniform eggplant slices
• Large baking sheet – needed for roasting the eggplant until tender
• Parchment paper – keeps the eggplant from sticking and makes for easy cleanup
• Blender or food processor – essential for making a creamy cashew-tofu ricotta filling
• Mixing bowl – to combine filling ingredients with herbs and seasoning
• Large spoon or spatula – for spreading the vegan ricotta onto eggplant slices
• 9×13-inch baking dish – ideal for assembling and baking the rollatini in a single layer
• Aluminum foil – helps cover the dish while baking to keep moisture in before removing for the final browning
• Oven mitts – for safely handling hot trays and the finished baked dish

With these tools at hand, I can quickly prep each layer of my Vegan Eggplant Rollatini and bring the comforting taste of classic Italian home cooking into any kitchen.

Prep Work

I like to set myself up for success by getting every component ready before I start assembling. Taking a few minutes for careful prep always guarantees even cooking and the richest flavor in every vegan eggplant rollatini bite.

Slicing and Salting the Eggplant

I start by choosing firm eggplants with glossy skin. I slice the eggplants lengthwise into ¼-inch thick slices so they’ll roll up smoothly. With a mandoline or sharp knife in hand, I make sure each piece is the same thickness for even roasting.

After slicing, I lay the eggplant strips out on a sheet pan lined with a clean kitchen towel. I sprinkle each strip with salt, which helps draw out excess moisture and bitterness. I let the salted eggplant rest for about 25 minutes. Then I blot each piece dry with paper towels. This step gives the roasted eggplant a creamy texture and keeps the rollatini from becoming watery.

Preparing the Vegan Ricotta

While the eggplant sits, I make my favorite vegan ricotta in a food processor. I drain firm tofu and add it with soaked cashews, nutritional yeast, fresh garlic, lemon juice, and a pinch of salt. I pulse the mixture until it’s creamy but still a bit chunky. I always add a big handful of fresh basil for bold flavor and color.

For a nut-free version, I swap in sunflower seeds or stick with tofu as the main base. I taste and adjust seasoning so the ricotta is tangy, savory, and lush enough to make every rollatini pop.

Making or Choosing Marinara Sauce

If time allows, I like to cook a simple marinara on the stovetop. I sauté minced garlic in a drizzle of olive oil. Then I pour in crushed tomatoes and simmer with dried oregano and basil until thickened and fragrant.

For a quicker night, I reach for my favorite jarred marinara. I choose one with minimal added sugar and rich tomato taste. Either way, a great sauce is key for bringing the vegan eggplant rollatini together—lively, fragrant, and full of rustic Italian comfort.

How to Make Vegan Eggplant Rollatini

I love showing people how easy it is to create delicious vegan dishes that feel gourmet. My Vegan Eggplant Rollatini is layered with flavor yet simple to prepare at home. Let me guide you step-by-step through the process so you get perfect results every time.

Step 1: Roast or Grill the Eggplant Slices

I start by preheating my oven to 400°F or heating an indoor grill pan. I slice each eggplant lengthwise into 1/4-inch-thick pieces. Sprinkling the slices with a little salt and letting them rest for 20 minutes helps draw out moisture and reduces bitterness. After patting them dry, I brush each side lightly with olive oil. I then arrange them in a single layer on a parchment-lined baking sheet or place them on a greased grill pan. I roast or grill the slices for 12-15 minutes until they are soft, flexible, and lightly golden, turning once halfway through.

Step 2: Prepare the Filling

While the eggplant is roasting, I make my rich and creamy vegan ricotta filling. In a food processor, I combine soaked cashews, firm tofu, nutritional yeast, lemon juice, garlic, salt, and plenty of fresh basil leaves. I blend until the mixture is smooth but still has a bit of texture, tasting and adjusting the seasoning with more salt or lemon if needed. If you need a nut-free option, sunflower seeds work just as well in place of cashews.

Step 3: Assemble the Rollatini

Once the eggplant slices are cool enough to handle, I spread two to three tablespoons of the ricotta filling onto the wider end of each slice. Gently, I roll each slice up into a tight spiral. In my 9×13-inch baking dish, I spoon in a thin layer of tomato sauce, then lay each filled rollatini seam-side down on top. I make sure they fit snugly to keep them from unrolling. I pour the remaining marinara sauce over the tops and finish with a sprinkle of vegan parmesan or a handful of chopped basil.

Step 4: Bake

I cover the baking dish with foil and bake at 375°F for about 25 minutes. After removing the foil, I bake for an extra 10 minutes until the sauce is bubbling and the rollatini edges start to turn golden. Straight from the oven, the rollatini smells aromatic with notes of basil and garlic. I let them rest a few minutes before serving so they hold their shape and each bite is full of creamy filling and rich sauce.

Serving Suggestions

I love showcasing Vegan Eggplant Rollatini as a main course, especially when I want to impress guests or keep my weeknight dinners vibrant and nourishing. The dish stands out beautifully on its own, but pairing it with the right sides or accompaniments elevates the meal and makes everything feel special.

• I like to serve the rollatini over a bed of fluffy quinoa or whole grain rice for a hearty meal. The grains soak up the tomato sauce and create a satisfying texture contrast.
• For an Italian-inspired spread, I prepare a simple side salad with arugula, cherry tomatoes, sliced cucumbers, and a zesty lemon-tahini dressing. The salad’s crisp freshness plays well with the warm, creamy filling.
• For added color and nutrition, I sometimes roast a tray of seasonal vegetables in the oven while the rollatini bakes. Bell peppers, zucchini, and carrots tossed with a touch of olive oil and herbs add brightness to the plate.
• Garlic bread is a crowd-pleaser. I use crusty vegan baguette slices brushed with olive oil, garlic, and a sprinkle of fresh parsley, toasted until golden. It’s perfect for soaking up any extra marinara sauce.
• When I want a lighter, low-carb meal, I serve the rollatini alongside steamed or sautéed greens like kale, Swiss chard, or spinach with a squeeze of lemon for a pop of flavor.
• For a finishing touch, I scatter freshly chopped basil, a dusting of vegan parmesan, and some cracked black pepper over the dish before serving. A little drizzle of extra-virgin olive oil also brings out the flavors.

Whether you’re hosting a dinner party or planning a wholesome family meal, these serving ideas offer variety and make Vegan Eggplant Rollatini the star of any vegan table.

Make-Ahead and Storage Tips

I love prepping Vegan Eggplant Rollatini in advance. It lets the flavors meld and takes the stress off entertaining or weeknight meals. Here’s how I approach it:

Make-Ahead Steps

• Prepare the Eggplant: After slicing and roasting the eggplant, let the slices cool. Layer them with parchment paper to avoid sticking. Store in an airtight container for up to 2 days.
• Mix the Vegan Ricotta Filling: Blend up the cashew-tofu ricotta and store it in a sealed container in the fridge. The filling stays fresh and creamy for 3 days.
• Homemade Marinara: Make the marinara sauce ahead and chill it in a glass jar or airtight container. The sauce tastes even richer after a day in the fridge.
• Assemble but Don’t Bake: If needed, roll up the eggplant with filling and snug them into your baking dish with sauce. Cover tightly and refrigerate. I recommend baking within 24 hours for the best texture.
• Freeze for Later: Assemble the rollatini in a freezer-safe baking dish, cover well, and freeze before baking. Thaw overnight in the fridge and bake as usual, adding about 10 extra minutes to the bake time.

Storing Leftovers

• Refrigerator: Store any cooled leftovers in a sealed container in the fridge for up to 3 days. The flavors only deepen over time.
• Reheating: Reheat in a 350°F oven for 15–20 minutes or until warmed through. The eggplant stays tender and the filling creamy.
• Freezer: Vegan Eggplant Rollatini freezes well. Place baked or unbaked portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before baking or reheating.

Storage Table

By taking these steps, I ensure my Vegan Eggplant Rollatini fits any schedule without sacrificing flavor or nutrition.

Conclusion

I love how this Vegan Eggplant Rollatini brings together comfort and creativity in such a simple way. It’s one of those dishes that always makes me feel good about what I’m serving—whether it’s for myself or a table full of friends.

If you’re looking for something that’s both nourishing and impressive this recipe checks all the boxes. Give it a try and let your kitchen fill with the delicious aroma of Italian-inspired flavors. I hope you enjoy every bite as much as I do!