Vegan Eggplant Rollatini
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This vegan eggplant rollatini uses a cauliflower and sun-dried tomato filling instead of the usual tofu ricotta, and it works surprisingly well. The filling has a slightly nutty, savory quality from the cauliflower rice base, and the sun-dried tomatoes give it a concentrated sweetness that pairs naturally with the marinara underneath.
The original recipe on this site was barely a paragraph long, so I rebuilt it from the ground up with better technique, clearer instructions, and a few tweaks that make a real difference. Salting the eggplant slices before cooking, for example, draws out moisture so they hold their shape when you roll them. Small thing, big improvement.
Why This Vegan Eggplant Rollatini Recipe Works
Most vegan rollatini recipes default to a cashew or tofu ricotta filling. Those are fine, but this version goes a different direction. Cauliflower pulsed in a food processor becomes the base, and it brings a lighter texture that doesn’t weigh down the eggplant. When you add sun-dried tomatoes, garlic, and fresh basil to that cauliflower, you get a filling with real depth.
Hummus is the binding agent here. Just a quarter cup mixed into the cauliflower mixture adds creaminess and holds everything together without any extra oil or dairy-free cheese. The lemon juice brightens the whole filling, and Italian seasoning ties it all back to the classic flavor profile.
Spinach wilts right into the warm filling, adding color and some extra nutrition. The whole thing gets rolled inside softened eggplant slices and baked in marinara. After 15 minutes in the oven, the sauce bubbles up around the rolls and everything melds together. If you enjoy Italian-inspired vegan dinners like our vegan lasagna, you will love this one too.
Vegan Eggplant Rollatini Ingredients
Eggplant
- 1 large eggplant (use 2 if they are small)
- 2 tablespoons olive oil, plus more as needed
- 1/2 teaspoon sea salt
- Black pepper to taste
Cauliflower Sun-Dried Tomato Filling
- 1 head of cauliflower, chopped into florets
- 3 cloves garlic
- 2/3 cup sun-dried tomatoes in oil, drained
- 1 handful fresh basil leaves (about 10-12 leaves), plus more for topping
- 1/4 cup hummus
- 2 tablespoons vegan parmesan
- 2 cups fresh spinach
- Juice from 1/2 lemon
- 2 teaspoons Italian seasoning
- Sea salt and pepper to taste
For Assembling the Rollatini
- 3 to 4 cups marinara sauce
- Vegan parmesan for sprinkling
- Fresh basil or parsley for topping
The cauliflower is the star ingredient here. One whole head gives you plenty of filling for 8 to 10 rolls. Pulse it in the food processor until it reaches a rice-like consistency, but do not over-process it into a paste. You want some texture. The sun-dried tomatoes packed in oil have more flavor than the dry-packed kind, and their oil keeps the filling moist during baking.
For the hummus, store-bought works just fine. Any plain variety will do. If you want a bit more garlicky flavor, a roasted garlic hummus is a solid choice. The spinach mushroom pasta on this site uses a similar approach of folding greens into a warm filling to wilt them down.
How to Make Eggplant Rollatini (Vegan)
Step 1: Slice and Salt
Slice 1 large eggplant lengthwise into planks about 1/4 inch thick. You want them thin enough to roll but thick enough to hold the filling without tearing. Lay the slices on a cutting board and sprinkle both sides with 1/2 teaspoon sea salt. Let them sit for 15 to 20 minutes. You will see beads of moisture forming on the surface. Pat the slices dry with paper towels before cooking.
Salting the eggplant does two things. It draws out excess water, so the slices do not get soggy during baking. It also reduces any bitterness, especially in larger or more mature eggplants.
Step 2: Pan-Cook Until Pliable
Heat a griddle or large skillet over medium heat and add 1 tablespoon olive oil. Cook the eggplant slices in batches for about 2 to 3 minutes per side, until they soften and become pliable enough to bend without breaking. Add more olive oil between batches as needed. Transfer the cooked slices to a plate and set aside.
Step 3: Make the Cauliflower Sun-Dried Tomato Filling
Add the cauliflower florets from 1 head of cauliflower to a food processor. Pulse until the pieces are roughly the size of rice grains. Add 2/3 cup drained sun-dried tomatoes, 3 cloves garlic, and a handful of fresh basil leaves. Pulse a few more times until everything is combined but still has some visible texture.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the cauliflower mixture and cook for about 2 minutes, stirring often. Then add 1/4 cup hummus, 2 tablespoons vegan parmesan, 2 cups fresh spinach, the juice from 1/2 lemon, and 2 teaspoons Italian seasoning. Season with sea salt and pepper to taste. Stir everything together and continue cooking for 4 to 5 minutes, until the spinach has fully wilted. Remove from heat and let it cool slightly.
Step 4: Assemble and Bake the Vegan Rollatini
Preheat the oven to 350°F (175°C). Spread 3 to 4 cups marinara sauce evenly across the bottom of a 9×13 inch baking dish.
Take one eggplant slice and lay it flat on a plate. Spoon 2 to 3 tablespoons of filling onto one end of the slice. Roll it up snugly and place it seam-side down in the marinara. Repeat with the remaining slices. If you have leftover filling, spoon it right on top of the rolls.
Bake uncovered for 15 to 17 minutes, until the sauce is bubbling. Remove from the oven, sprinkle vegan parmesan generously over the top, and return to the oven for 2 more minutes. Top with fresh basil or parsley before serving.
Tips for the Best Vegan Eggplant Rollatini
- Choose the right eggplant. Look for firm, smooth-skinned eggplants that feel heavy for their size. Large Italian (globe) eggplants work best because you get wider slices that are easier to roll. Avoid eggplants with soft spots or wrinkled skin.
- Slice thickness matters. Aim for about 1/4 inch. Too thin and the slices tear when rolling. Too thick and they will not bend. A mandoline makes this easier, but a sharp knife and steady hand work just as well.
- Do not skip salting. Those 15 to 20 minutes of salting prevent watery rollatini. The eggplant absorbs less oil during cooking too, which keeps things lighter.
- Leave texture in the filling. Pulse the food processor in short bursts. You want cauliflower rice, not cauliflower puree. A bit of chunkiness gives the filling more interesting texture inside the rolls.
- Use warm marinara. Heating your marinara sauce before pouring it into the baking dish helps the rollatini cook more evenly and reduces total bake time slightly.
How to Store Eggplant Rollatini
Store leftover vegan eggplant rollatini in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for about 10 to 12 minutes, or microwave individual portions for 1 to 2 minutes. The rollatini actually taste great the next day once the filling has had time to absorb more of the marinara flavor.
You can also freeze the assembled rollatini before baking. Arrange them in a freezer-safe baking dish, cover tightly with foil and plastic wrap, and freeze for up to 2 months. Bake from frozen at 350°F for 30 to 35 minutes, covering with foil for the first 20 minutes.
Vegan Rollatini Variations
- Tofu ricotta filling: For a more traditional approach, swap the cauliflower filling for a tofu ricotta. Crumble a block of firm tofu and mix with nutritional yeast, lemon juice, garlic powder, and salt. This is similar to the ricotta in our vegan lasagna recipe.
- Add mushrooms: Dice 8 ounces of cremini mushrooms and add them to the filling when you saute the cauliflower mixture. They add an extra layer of umami.
- Swap the greens: Use kale instead of spinach for a heartier texture. Chop it finely so it wilts down properly during cooking.
- Protein boost: Mix in 1/2 cup cooked lentils or white beans to the filling for extra protein and fiber.
- Grilled eggplant: If you have an outdoor grill going, grill the eggplant slices over medium heat for 2 to 3 minutes per side instead of pan-cooking them. You get a nice smoky flavor that works beautifully with the marinara.
Frequently Asked Questions
Can I make vegan eggplant rollatini ahead of time?
Yes. Assemble the rollatini in the baking dish with the marinara, cover tightly, and refrigerate for up to 24 hours before baking. Add about 5 extra minutes to the bake time since it will be starting cold. This makes it a great option for dinner parties or meal prep.
What can I serve with eggplant rollatini?
A simple green salad, crusty garlic bread, or a side of pasta all work well. For a heartier meal, serve it alongside spinach white bean pesto pasta or a bowl of orzo. Keep the sides relatively simple so the rollatini stays the focus.
Why is my eggplant rollatini watery?
The most common cause is skipping the salting step. Eggplant holds a lot of water, and if you do not draw it out before cooking, it releases during baking and thins out your marinara. Make sure to salt the slices and pat them very dry before pan-cooking.
Can I bake them instead of pan-frying?
Absolutely. Brush the eggplant slices lightly with olive oil, lay them on a parchment-lined baking sheet, and bake at 400°F for about 12 to 15 minutes until pliable. This is a good option if you want to use less oil. Just make sure they are flexible enough to roll without cracking.
Vegan Eggplant Rollatini
Equipment
- food processor
- Large skillet or griddle
- 9x13 inch baking dish
Ingredients
Eggplant
- 1 large eggplant use 2 if small
- 2 tablespoons olive oil plus more as needed
- 1/2 teaspoon sea salt
- Black pepper to taste
Cauliflower Sun-Dried Tomato Filling
- 1 head of cauliflower chopped into florets
- 3 cloves garlic
- 2/3 cup sun-dried tomatoes in oil drained
- 1 handful fresh basil leaves about 10-12 leaves, plus more for topping
- 1/4 cup hummus
- 2 tablespoons vegan parmesan
- 2 cups fresh spinach
- Juice from 1/2 lemon
- 2 teaspoons Italian seasoning
- Sea salt and pepper to taste
For Assembly
- 3 to 4 cups marinara sauce
- Vegan parmesan for sprinkling
- Fresh basil or parsley for topping
Instructions
Prepare the Eggplant
- Slice 1 large eggplant lengthwise into planks about 1/4 inch thick. Sprinkle both sides with 1/2 teaspoon sea salt and let them sit for 15 to 20 minutes. Pat the slices dry with paper towels.
- Heat a griddle or large skillet over medium heat and add 1 tablespoon olive oil. Cook the eggplant slices in batches for 2 to 3 minutes per side, until pliable enough to bend without breaking. Add more olive oil between batches as needed. Transfer to a plate and set aside.
Make the Filling
- Add cauliflower florets from 1 head of cauliflower to a food processor. Pulse until the pieces are roughly the size of rice grains.
- Add 2/3 cup drained sun-dried tomatoes, 3 cloves garlic, and a handful of fresh basil leaves. Pulse a few more times until combined but still textured.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the cauliflower mixture and cook for about 2 minutes, stirring often.
- Add 1/4 cup hummus, 2 tablespoons vegan parmesan, 2 cups fresh spinach, juice from 1/2 lemon, and 2 teaspoons Italian seasoning. Season with salt and pepper. Cook for 4 to 5 minutes until the spinach has fully wilted. Remove from heat and let cool slightly.
Assemble and Bake
- Preheat the oven to 350°F (175°C). Spread 3 to 4 cups marinara sauce evenly across the bottom of a 9x13 inch baking dish.
- Lay one eggplant slice flat. Spoon 2 to 3 tablespoons of filling onto one end and roll up snugly. Place seam-side down in the marinara. Repeat with remaining slices. Spoon any leftover filling on top of the rolls.
- Bake uncovered for 15 to 17 minutes until the sauce is bubbling. Sprinkle vegan parmesan generously over the top and return to the oven for 2 more minutes. Top with fresh basil or parsley before serving.
Notes
The filling comes together in a food processor, the eggplant just needs a few minutes in a pan, and the oven does the rest. If you are looking for more Italian-inspired vegan dinners, check out our tempeh bolognese or the mushroom and tofu stroganoff.
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