• Alison Elliott

Vegan Eggplant Rollatini

Updated: Nov 17



2 Medium eggplants

1 Jar marinara sauce

1 c. Cherry tomatoes (sliced)

1/2 c. Basil (chopped)

Preheat the oven to 400. Slice the tops and bottoms of the eggplants off and compost them. Begin slicing the eggplant the long way from top to bottom. Each slice should be no larger than a centimeter. The slices with all of the skin should be put in the compost. Lay each piece down on a baking sheet. Take a basting brush and coat each side of each piece with olive oil. Bake for 15 minutes. While the eggplant is baking make the vegan ricotta and vegan parmesan.

Vegan Parmesan Cheese


1 c. Roasted and salted cashews

1/4 c. Nutritional yeast

1/2 tsp. Garlic powder

1 tsp. Salt

1/2 tsp. Onion powder

1/4 tsp. Red pepper flakes

1/2 tsp. Pepper

Combine all of the ingredients in a food processor. Blend them for 2 minutes to create the vegan parmesan.

Vegan Ricotta Cheese


1 1/2 c. Raw cashews

1/4 c. Nutritional yeast

1 tsp. Garlic powder

1 tsp. Onion powder

1 tsp. Salt

1/2 tsp. Pepper

1/2 c. water

1/2 c. Fresh basil (chopped)

Boiled water

Bring a teapot of water to a boil. Measure the cashews and place them in a bowl. Pour the boiled water over them and let them soak for 30 minutes. Strain the water and place the cashews in the food processor. Add the nutritional yeast, garlic powder, onion powder, salt, and pepper. Blend for 1 minute. Add the water and blend for 1 minute. Stir in the chopped basil.

Coat the bottom of a lasagna dish with 1/2 c. marinara sauce. Place a piece of the cooked eggplant in your hand and fill it with 1 tbsp. of the vegan ricotta. Roll the eggplant up and place it in the lasagna dish. Continue this process until you have used all of the eggplant and vegan ricotta. Pour the rest of the marinara on to the eggplant. Sprinkle the vegan parmesan on top and bake for 20 minutes. Once the dish is out of the oven top with cherry tomatoes and basil.

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