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–+ servings

Vegan Eggplant Rollatini

This vegan eggplant rollatini is so incredibly delicious. It has crispy breaded and baked eggplant, filled with a tofu ricotta, and topped with sauce and vegan mozzarella.
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Prep Time 20 minutes
Cook Time 1 hour
Eggplant Salting 20 minutes
Total Time 1 hour 40 minutes
Course Appetizer, Side Dish
Cuisine Italian, Italian American
Servings 5 servings
Calories 317 kcal

Equipment

Ingredients
 
 

  • 1 globe or Italian eggplant thinly sliced into 20 pieces, around 19 ounces
  • ¼ cup chickpea flour
  • ¾ cup water
  • 1 ½ cups marinara sauce
  • 1 cup tofu ricotta see note
  • ½ cup non-dairy milk unsweetened and unflavored
  • ½ cup vegan mozzarella shreds
  • 3 cups seasoned breadcrumbs see note

Instructions
 

  • Preheat oven to 400°F (204°C).
  • Thinly slice the eggplant into 20 slices. Then, lay all the eggplant out on either a cutting board or wherever you have room a lot of room. Create one layer of eggplant and then sprinkle liberally with salt. Then, you can make another layer of eggplant, and repeat again. Set to the side for 20 minutes as the salt draws the water out.
  • Pat the eggplant slices dry with a towel. Then, dip the eggplant in a chickpea "egg", which is just chickpea flour and the water mixed together. Allow the excess to drip off.
  • Then, coat in the seasoned breadcrumbs. Repeat with all the eggplant slices.
  • Bake in the oven for 20 minutes, until golden and crispy. They should be flexible and be able to be rolled up, they do not need to be overly crisp.
  • In a small saucepan or pot melt the vegan mozzarella and non-dairy milk together. Cook over medium heat for 5 to 10 minutes until smooth and you make a cheese sauce.
  • Increase oven temp to 425°F (218°C). Spread 1 cup of the sauce onto the bottom of a baking dish.
  • Place a dollop of the tofu ricotta filling (about 1 tablespoon) onto the breaded eggplant slice. You don't want too much or the filling with all come out. Roll the eggplant up.
  • Place the rolled up eggplant in a baking dish.
  • Pour the remaining sauce over the rolled up eggplants.
  • Top with the melted vegan mozzarella sauce.
  • Bake in the oven for 30 minutes until warmed, golden, and melty.
  • When done top with fresh chopped parsley, vegan parmesan, and serve with extra sauce. Enjoy.

Video

Notes

  • Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
  • Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
  • For any questions you may have please refer to the FAQ above the recipe card.
  • I used my tofu ricotta recipe which comes out to slightly less than a cup.
  • To make seasoned breadcrumbs I take a whole can of panko, put it in the blender along with approximately 1 tablespoon of garlic powder, onion powder, paprika, 1 teaspoon salt, 1 teaspoon dried parsley. Blend it up.

Nutrition

Serving: 222gCalories: 317kcalCarbohydrates: 40.3gProtein: 13.7gFat: 10.6g
Keyword eggplant rollatini
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