Vegan Eggplant Rollatini & Baked Pasta

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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
  • Salt
  • Pepper
  • Parsley
  • Basil
  • Olive oil
  • Non-dairy butter

Recipe Steps for the Rollatini

  1. First, get the tomato sauce cooking following the recipe below.
  2. Thin slice the eggplant lengthwise, then cut each strip in half width-wise.
  3. Fill a bowl with water and add 2 tbsp of olive oil.
  4. Soak the eggplant in the oil and water bath for 10 minutes.
  5. Spray a baking sheet with olive oil and bake the eggplant strips for 10 minutes on each side at 400°F.
  6. In a large bowl, mix together the silken tofu, mozzarella, parmesan and basil.
  7. Spray a cassetole pan with olive oil and lightly drizzle the bottom of the dish with tomato sauce.
  8. Put a heaping spoonful of the ricotta mix on the skinnier side of one eggplant piece and roll up the strip.
  9. 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.
  10. Lightly cover the rollatinis with tomato sauce.
  11. Bake for 45 minutes at 375°F.

Recipe Steps for Making Baked Pasta with the Leftover Vegan Ricotta

  1. Cook the pasta and strain it.
  2. Stir the pasta and ricotta together in a casserole bowl.
  3. Sprinkle extra non-dairy mozzarella cheese across the top.
  4. Bake with the rollatini.

Recipe Steps for Homemade Tomato Sauce

  1. Spray a pot with olive oil.
  2. Melt butter in the pot and sautee the shallots until lightly brown.
  3. Lightly coat the bottom of the pot with parsley and basil, then sprinkle on some salt and pepper.
  4. Pour in a can of crushed tomatoes.
  5. Fill the empty can of tomatoes 3/4 full with water and pour that into the pot.
  6. Cook on medium for 30 minutes.

Additional Info

  • 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.

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