Italian Comfort Food, the Plant-Based Way
If you love cozy Italian classics but want something lighter, plant-based, and just as satisfying, this Vegan Eggplant Rollatini is about to become your new favorite.
Thin slices of roasted eggplant wrap around a rich, creamy herbed cashew ricotta, all nestled in a blanket of bright marinara sauce and baked until bubbly and golden. Each bite is a perfect balance of tender eggplant, luscious filling, and bright, savory sauce—proving that plant-based comfort food can be every bit as decadent and soul-satisfying as traditional recipes.
It’s elegant enough for entertaining and easy enough for weeknights—and best of all, no one will guess it’s entirely vegan.
Why You’ll Love This Vegan Eggplant Rollatini
| ✔ | Creamy, savory, and satisfying without dairy |
|---|---|
| ✔ | Naturally gluten-free and high in protein |
| ✔ | Classic Italian flavor, totally plant-based |
| ✔ | Great for meal prep and freezer-friendly |
| ✔ | Elegant yet easy enough for any day |
1 Ingredient Rundown & Smart Swaps
| Swap-Friendly Notes |
|---|
| Eggplant – Choose firm, glossy eggplants. Slice thinly and roast to become tender and pliable. |
| Cashews – Raw cashews create the creamiest vegan ricotta. Soak for best texture. |
| Marinara sauce – Homemade or good-quality jarred sauce keeps it easy. |
| Fresh herbs – Basil, parsley, and oregano brighten the filling. |
| Lemon juice – Adds the “tang” that mimics real ricotta flavor. |
2 Ingredient & Prep Table
| Ingredient | Amount | Prep Notes |
|---|---|---|
| Medium eggplants | 2 large | Sliced ¼-inch thick lengthwise |
| Olive oil | 2–3 tbsp | For roasting |
| Raw cashews | 1½ cups | Soaked in hot water 20 min, drained |
| Fresh lemon juice | 2 tbsp | |
| Garlic cloves | 2 | Minced |
| Nutritional yeast | 3 tbsp | For cheesy flavor |
| Fresh basil | ¼ cup | Chopped |
| Fresh parsley | 2 tbsp | Chopped |
| Salt and pepper | To taste | |
| Marinara sauce | 2 cups | Divided |
| Red pepper flakes | ¼ tsp | Optional, for a little heat |
3 Step-by-Step Method: Roast ➜ Blend ➜ Roll ➜ Bake
1. Roast the Eggplant
Preheat oven to 400°F (200°C). Brush eggplant slices lightly with olive oil and sprinkle with salt. Arrange on baking sheets and roast for 15–18 minutes, flipping halfway, until tender and pliable. Let cool slightly.
2. Make the Cashew Ricotta
In a food processor, blend soaked cashews, lemon juice, garlic, nutritional yeast, salt, and pepper until mostly smooth, scraping down sides as needed. Stir in chopped basil and parsley by hand.
3. Assemble the Rollatini
Spread 1 tablespoon cashew ricotta along one end of each eggplant slice. Roll up gently but snugly.
4. Prepare the Baking Dish
Spread 1 cup marinara sauce across the bottom of a 9×13-inch baking dish.
5. Bake the Rollatini
Place rolled eggplant seamside down in the dish. Spoon remaining marinara over the tops. Sprinkle with red pepper flakes if desired.
Bake uncovered for 20–25 minutes until bubbling and lightly browned on top.
6. Serve and Enjoy
Garnish with extra basil and serve hot!
Total active time: about 50 minutes.
4 Flavor Science: Why Cashew Ricotta Works Magic
- Fat Content – Cashews have natural fats that mimic the richness of dairy cheese.
- Acid Balance – Lemon juice recreates the slight tanginess found in traditional ricotta.
- Texture Transformation – When blended, soaked cashews become ultra-creamy, creating the perfect filling.
- Herbal Brightness – Fresh herbs lift and freshen the entire dish.
Result? A creamy, satisfying “ricotta” that’s rich, fresh, and totally dairy-free.
5 Chef Tips for Perfect Vegan Rollatini
- Slice eggplant evenly – Consistent thickness helps roasting evenly.
- Roast until pliable, not mushy – Slight firmness makes rolling easier.
- Blend cashew ricotta well – Smooth but with a slight texture is perfect.
- Don’t skimp on sauce – It keeps everything moist and flavorful during baking.
- Garnish with fresh herbs – They brighten the rich filling beautifully.
6 Nutrition Snapshot (per serving, about 2 rollatini)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 10 g |
| Carbohydrates | 20 g |
| Fiber | 5 g |
| Fat | 23 g |
| Saturated fat | 4 g |
| Sodium | 520 mg |
(Values vary based on marinara brand and serving size.)
7 Flavor Variations & Topping Ideas
Flavor Twists
- Spicy Rollatini – Stir ½ tsp chili flakes into cashew filling.
- Roasted Veggie Version – Add a few spoonfuls of roasted red peppers into the filling.
- Spinach Ricotta Rollatini – Stir 1 cup sautéed spinach into cashew ricotta.
Topping Ideas
- Vegan parmesan sprinkle
- Toasted pine nuts
- Drizzle of balsamic reduction
- Extra marinara on the side
8 Meal Prep and Storage
Meal Prep Tips
- Roast eggplant and prepare cashew ricotta up to 2 days in advance.
- Assemble rollatini and refrigerate until ready to bake.
Storage
- Store cooked rollatini in airtight containers up to 4 days refrigerated.
- Reheat covered in the oven at 350°F for 15–20 minutes.
Pro Tip: Spoon extra marinara over leftovers before reheating to keep moist.
9 Make-Ahead Tips & Freezing
- Freeze unbaked rollatini – Assemble, freeze on trays, then transfer to freezer bags.
- Bake from frozen – Cover and bake at 375°F for 45–50 minutes, uncover last 10 minutes to brown.
Rollatini freezes beautifully for up to 3 months!
10 Zero-Waste Cooking Ideas
- Eggplant skins – Chop and stir into soups or vegetable broths.
- Cashew soak water – Water plants with nutrient-rich cashew soaking liquid.
- Leftover marinara – Freeze into ice cube trays for quick sauce portions later.
11 FAQ Section
Q1 – Can I use zucchini instead of eggplant?
Yes! Zucchini slices work too, but they cook faster—watch roasting closely.
Q2 – What if I don’t have a food processor?
A blender works fine. Add a tablespoon of water if needed to blend smoothly.
Q3 – Can I use store-bought vegan ricotta?
Absolutely! It saves time and still tastes great.
Q4 – How do I keep eggplant from getting bitter?
Modern eggplants are rarely bitter, but if concerned, sprinkle slices with salt, let sit 10 minutes, then pat dry before roasting.
Q5 – Can I add extra veggies inside the rollatini?
Of course! Wilted spinach, roasted red peppers, or even sautéed mushrooms are delicious additions.
12 Printable Recipe Card
Vegan Eggplant Rollatini (Chefsgiggle.com)
Yield 4 servings | Prep time 25 min | Cook time 25 min
Ingredients: Eggplants, cashews, lemon, garlic, herbs, marinara sauce, olive oil.
Instructions: Roast eggplant, blend cashew ricotta, roll and fill, bake with sauce until bubbly.
Nutrition: ≈320 kcal, 10g protein, 23g fat per serving.
Ready to experience cozy, plant-based Italian comfort? Pin this Vegan Eggplant Rollatini recipe, tag your fellow vegan comfort food lovers, and visit Chefsgiggle.com for even more hearty, wholesome dishes—like Vegan Stuffed Shells and Butternut Squash Lasagna. Share your rollatini creations in the comments and let’s keep comfort food fresh, flavorful, and totally plant-powered!
Creamy, cozy, and packed with Italian soul—roll with it today! 🍆🌿🍅
