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vegan stuffed eggplant rollatini on white and blue plate with blue cast iron skillet in background

Vegan "Ricotta" Eggplant Rollatini

This creamy Italian classic dish got an update with basil tofu "Ricotta" and it's so delicious...now that's Amore!

Course Main Course
Cuisine Italian
Keyword eggplant rollatini stuffed eggplant
Prep Time 40 minutes
Cook Time 45 minutes
Servings 6
Author Joseph Sciascia of Recipe For A Party

Ingredients

  • 2 large eggplants, 12 slices cut lengthwise into 1/2 inch sliced lengthwise, top and curved sides discarded
  • 2 tsp kosher salt
  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 3 tsp chopped garlic
  • 1 small red bell pepper, chopped
  • 2 tsp Italian seasoning
  • 1/4 tsp red chili pepper flakes
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup dry white wine
  • 3 cups marinara sauce, your favorite jarred brand or homemade would be fabulous
  • 1 1/2 cups vegan "mozzarella" style shredded cheese

Vegan Tofu "Ricotta"

  • 14 oz firm or extra firm tofu, drained
  • 1/2 cup packed basil leaves
  • 3 tbsp nutritional yeast
  • 3 tbsp lemon juice
  • 1 tsp kosher salt

Instructions

  1. Preheat the oven to 400 degrees and prepare two sheet pans with olive oil or cooking spray

  2. Lay the eggplant slices on a work surface and sprinkle kosher salt on both sides and let rest for 10 minutes. Blot dry with paper towels and wipe off excess salt.

  3. Place the eggplant slices on one layer on the two prepared sheet pans and cover with foil and bake in the oven for 10 minutes. Let cool covered for 10 minutes.

  4. While the eggplant is cooking in the oven prepare the vegan Tofu "Ricotta" by adding all those ingredients in a food processor and blend until very smooth, empty into a mixing bowl and set aside.

  5. In a saucepan over medium/high heat add the olive oil, onion, garlic, bell pepper, Italian seasoning, red chili flakes, salt and pepper and sauté stirring occasionally for 5 minutes. Stir in the white wine and sauté until the liquid is absorbed, about another 5 to 7 minutes, set aside to cool.

  6. Spray or brush olive oil on the bottom and sides of a baking dish or a large oven safe skillet and pour 1 1/2 cups of marinara sauce on the bottom of the dish.

  7. Uncover the cooled eggplant and lay a slice onto a work surface and starting with the short end of the slice, place 3 tablespoons of the tofu mixture and roll it up. Place seam side down on top of the marinara sauce. Repeat with the remaining eggplant slices and filling.

  8. Spoon 1 1/2 cups of marinara sauce over the top of each eggplant roll and sprinkle the vegan mozzarella style cheese evenly over the top and cover with foil .

  9. Place in the oven for 35 minutes, remove foil and cook for another 10 to 15 minutes until golden and bubbly. let rest for 10 minutes before serving.

  10. Garnish with fresh chopped basil, vegan parmesan or regular parmesan if you wish and enjoy!

  11. Serves 6