Breaded Vegan Eggplant Rollatini Recipe for Easy Dinners

If you’re craving classic Italian comfort food with a plant-based twist, this breaded vegan eggplant rollatini will quickly become a staple on your dinner table. Imagine tender slices of eggplant, lightly breaded and baked to golden perfection, rolled around a rich, creamy vegan ricotta, and smothered in tangy marinara sauce.

This recipe is every bit as indulgent as the traditional version—but entirely dairy-free and bursting with flavor. Whether you’re vegan, lactose-intolerant, or simply looking to incorporate more vegetables into your meals, this dish is sure to impress both family and friends.

Not only is this rollatini satisfying and hearty, it’s also surprisingly easy to prepare. With a few simple techniques, you’ll achieve that perfect balance of crispy, creamy, and savory in each bite.

Ready to roll up your sleeves and dive into this Italian classic? Let’s get started!

Why You’ll Love This Recipe

• Family-Friendly Comfort Food: It’s a crowd-pleaser that brings everyone together around the table.
• Totally Vegan: No dairy or eggs—just wholesome, plant-based ingredients.
• Crispy & Creamy: The breaded eggplant contrasts beautifully with the creamy vegan ricotta filling.
• Customizable: Easily adjust the filling or sauces to suit your taste.
• Meal Prep Friendly: Make ahead and freeze, or enjoy leftovers for lunch the next day.
• Healthier Choice: Baked instead of fried, with nutrient-rich eggplant and a protein-packed filling.

Looking for more vegan Italian classics? Try our Vegan Lasagna Recipe or the hearty Creamy Vegan Pasta!

Ingredients

Homemade Vegan Ricotta (Optional)

• 1 1/2 cups firm tofu, drained
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 garlic clove

Simply blend all ingredients in a food processor until creamy. Adjust seasoning as desired.

Equipment

• Baking sheets – For roasting and baking the breaded eggplant
• Wire rack – Optional, for crispier breading
• Sharp knife – For slicing eggplant evenly
• Cutting board
• Mixing bowls
• Whisk – For batter
• Measuring cups and spoons
• Large skillet – For wilting spinach (optional)
• Food processor or blender – For vegan ricotta
• 9×13-inch baking dish – For assembling rollatini
• Aluminum foil – For covering during baking
• Cooking spray or pastry brush

Instructions

1. Prepare the Eggplant:
   • Slice both eggplants lengthwise into 1/4-inch thick planks (you should get about 8-10 slices per eggplant).
   • Lay the slices on a baking sheet and sprinkle both sides liberally with salt.
   • Let them sit for 30 minutes to draw out excess moisture (this helps reduce bitterness and prevents sogginess).
   • Rinse the slices well under cold water and pat dry thoroughly with a clean towel.
2. Bread the Eggplant:
   • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
   • Set up three shallow bowls: one with flour, one with plant milk, and one with bread crumbs. Season the flour and bread crumbs with a little salt and pepper if desired.
   • Dip each eggplant slice first in the flour (shake off excess), then in the plant milk, and finally coat with bread crumbs, pressing gently to adhere.
   • Arrange breaded slices in a single layer on the prepared baking sheet. Lightly brush or spray with olive oil.
   • Bake for 20-25 minutes, flipping halfway through, until golden brown and crisp on the edges.
3. Prepare the Filling:
   • While the eggplant bakes, heat a skillet over medium heat. Add a splash of olive oil and sauté the minced garlic until fragrant (about 1 minute).
   • Add chopped spinach and cook until wilted (2-3 minutes). Remove from heat and let cool slightly.
   • In a bowl, combine the vegan ricotta, sautéed spinach, and chopped basil. Season with salt and pepper to taste.
   • If using homemade ricotta, prepare it in a food processor as described above.
4. Assemble the Rollatini:
   • Lower oven temperature to 375°F (190°C).
   • Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
   • Place about 2 tablespoons of the ricotta filling at one end of each eggplant slice. Roll up gently and place seam-side down in the baking dish.
   • Continue until all slices are filled and arranged snugly in the dish.
5. Bake the Rollatini:
   • Spoon additional marinara sauce over the rollatini and sprinkle with vegan mozzarella if desired.
   • Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes, until sauce is bubbly and cheese is melted.
   • Let cool for 5-10 minutes before serving. Garnish with extra basil if desired.

“For extra-crispy breading, place the breaded eggplant slices on a wire rack set over a baking sheet to allow air circulation while baking.”

Tips & Variations

• Gluten-Free: Use gluten-free flour and bread crumbs for a celiac-friendly version.
• Nut-Free: Choose nut-free plant milk and ricotta (tofu-based).
• Add More Veggies: Mix in sautéed mushrooms, chopped artichokes, or roasted red peppers to the filling for extra flavor.
• Make Ahead: Assemble the rollatini up to a day in advance and refrigerate until ready to bake.
• Freeze for Later: Freeze unbaked rollatini in an airtight container; thaw overnight and bake as directed.
• Sauce Swap: Try a vegan béchamel or creamy cashew sauce for a change of pace.
• Herbs: Fresh oregano or parsley are lovely additions to the filling or sauce.

“Don’t skip salting and draining the eggplant—it’s the secret to perfect texture!”

Nutrition Facts

Nutrition values are estimates and will vary based on ingredients and brands used.

Serving Suggestions

• Classic Side: Serve with a crisp green salad tossed in a lemony vinaigrette.
• Pasta Pairing: Try alongside Creamy Vegan Pasta for an Italian feast.
• Garlic Bread: Pair with toasted vegan garlic bread or focaccia.
• Wine: A glass of vegan Chianti or Pinot Noir complements the flavors beautifully.
• Family-Style: Plate in a large serving dish, garnished with fresh basil and extra sauce for sharing.
• Leftovers: Enjoy cold in a sandwich or reheated for lunch the next day.

For a full Italian-inspired menu, start with our Vegan Bruschetta Recipe as an appetizer!

Conclusion

Breaded vegan eggplant rollatini proves that plant-based eating can be just as rich, comforting, and flavorful as any traditional dish. With its golden, crispy exterior and luscious, savory filling, this recipe transforms simple ingredients into a special meal worthy of any gathering.

The process is straightforward and rewarding, yielding a dish that’s as impressive to serve as it is satisfying to eat.

Whether you’re feeding a hungry family, meal-prepping for the week, or simply treating yourself to a taste of Italy, this rollatini will not disappoint. Don’t be afraid to get creative with your fillings and sauces—there are endless ways to make this recipe your own.

So grab those eggplants and get rolling—you’re just an hour away from vegan Italian bliss!

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