Dairy-Free Eggplant Rollatini
Discover the ultimate comfort food makeover with Dairy-Free Eggplant Rollatini—a plant-based twist on a classic Italian favorite that’s bursting with flavor and wholesome goodness. Thin slices of roasted eggplant are rolled with a creamy, dairy-free tofu and spinach filling infused with garlic, nutritional yeast, and aromatic herbs like basil and oregano. Each roll is nestled in a rich marinara sauce and baked to perfection, creating a dish that’s both satisfying and beautifully presented. Perfect for vegans, those following dairy-free diets, or anyone looking to elevate their dinner table with a healthy yet indulgent entrée. Serve this crowd-pleaser garnished with fresh basil and enjoy guilt-free Italian-inspired deliciousness!
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Recipe Information
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
Instructions
Preheat the oven to 375°F (190°C).
Slice eggplants lengthwise into 1/4-inch thick slices. You should get about 12 slices.
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.
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.
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.
Add the spinach to the food processor and pulse until the spinach is finely chopped and well incorporated into the tofu mixture.
Spread 1/2 cup of marinara sauce evenly on the bottom of a baking dish.
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.
Pour the remaining marinara sauce over the eggplant rolls, making sure they are well-coated.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, allowing the sauce to slightly thicken and the tops to brown lightly.
Garnish with fresh basil before serving. Enjoy your Dairy-Free Eggplant Rollatini!
Nutrition Facts
Calories |
1346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3104 mg | 135% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 30.7 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1560 mg | 120% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 2996 mg | 64% | |
*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.
