If you like Italian food, you’ll love this! The first time I made this, I made way too much of the vegan ricotta, so instead of having eggplant rollatini with just pasta and sauce as I’d planned, instead I used the rest of the mix to make a baked pasta that was possibly even better than the rollatini. There isn’t a lot of protein in the rollatinis, so I’d recommend either adding a bit of protein powder to the ricotta or using a higher protein pasta like lentil, chickpea or soybean pasta (check out our pasta guide for more info on this). There are many pastas available that have 20+ grams of protein per serving, but you can also add a side dish of italian sausage for an exceptionally high-protein meal. The rollatinis are mostly just made for deliciousness, though this ricotta is made with silken tofu and so has a good bit of calcium and iron if it’s nutrients you’re after. Of course there’s always the vegetable aspect of the eggplant too. Hope you like it!
Ingredients for the Rollatini
- 1 large eggplant
- Olive oil
- 1 package silken tofu
- 1 cup non-dairy mozzarella
- 1/4 cup non-dairy grated parmesan
- Basil to taste
Ingredients for the Tomato Sauce
- 1 can crushed tomatoes
- 1 shallot
- Olive oil
- Non-dairy butter
Recipe Steps for the Rollatini
- First, get the tomato sauce cooking following the recipe below.
- Thin slice the eggplant lengthwise, then cut each strip in half width-wise.
- Fill a bowl with water and add 2 tbsp of olive oil.
- Soak the eggplant in the oil and water bath for 10 minutes.
- Spray a baking sheet with olive oil and bake the eggplant strips for 10 minutes on each side at 400°F.
- In a large bowl, mix together the silken tofu, mozzarella, parmesan and basil.
- Spray a cassetole pan with olive oil and lightly drizzle the bottom of the dish with tomato sauce.
- Put a heaping spoonful of the ricotta mix on the skinnier side of one eggplant piece and roll up the strip.
- Place the rollatinis in the dish as you roll them up with the open side on the bottom to keep them from unrolling. Snuggling them together a little helps as well.
- Lightly cover the rollatinis with tomato sauce.
- Bake for 45 minutes at 375°F.
Recipe Steps for Making Baked Pasta with the Leftover Vegan Ricotta
- Cook the pasta and strain it.
- Stir the pasta and ricotta together in a casserole bowl.
- Sprinkle extra non-dairy mozzarella cheese across the top.
- Bake with the rollatini.
Recipe Steps for Homemade Tomato Sauce
- Spray a pot with olive oil.
- Melt butter in the pot and sautee the shallots until lightly brown.
- Lightly coat the bottom of the pot with parsley and basil, then sprinkle on some salt and pepper.
- Pour in a can of crushed tomatoes.
- Fill the empty can of tomatoes 3/4 full with water and pour that into the pot.
- Cook on medium for 30 minutes.
- Serve with extra tomato sauce and parmesan.
- Special thanks to my mom’s friend who invited us over for dinner one night and introduced us to vegan eggplant rollatini.