Vegan Eggplant Rollatini
Indulge in the rich flavors of this Vegan Eggplant Rollatini, a plant-based twist on a classic Italian favorite! Tender slices of baked eggplant are wrapped around a savory filling made from creamy tofu, wilted spinach, and a blend of zesty seasonings like garlic powder, onion powder, and nutritional yeast. The rollatini are smothered in marinara sauce, baked to perfection, and topped with fresh basil for a burst of herbaceous flavor. With no cheese or meat, this wholesome dish is entirely dairy-free yet incredibly satisfying. Perfect for a hearty dinner or a crowd-pleasing main course, this recipe is naturally gluten-free, packed with nutrients, and ready in just over an hour. Whether you're catering to vegans or simply seeking a healthy, comforting meal, this recipe is sure to impress!
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants lengthwise into 1/4-inch thick slices, discarding the end pieces.
Lay the eggplant slices on a baking sheet and brush both sides lightly with 2 tablespoons of olive oil.
Bake the eggplant slices for 10-12 minutes until pliable but not fully cooked, then remove from the oven and let cool slightly.
While the eggplant is baking, drain the tofu and press it to remove excess moisture.
In a skillet over medium heat, add 1 tablespoon of olive oil and sauté the spinach until wilted, about 2-3 minutes.
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.
Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
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.
Pour the remaining 1 cup of marinara sauce over the rolled eggplants in the dish.
Cover the dish with aluminum foil and bake for 20-25 minutes until heated through.
Remove the foil and bake for an additional 10 minutes.
Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
1131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3103 mg | 135% | |
| Total Carbohydrate | 90.4 g | 33% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 42.1 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 847 mg | 65% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2900 mg | 62% | |
*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.
