Eggplant rollatini was a dish started by Italian immigrants using thin slices of eggplant to roll up stuffing made with cheese. They used eggplant in replacement of meat to cut on costs. Now days you can find many versions of this dish. It can take some time but in the end it is soo worth it. I have used some simple tricks to cut down on some of the time, like using jarred sauce. These vegan spinach eggplant rollatini are delicate and light. I packed mine with vegan ricotta, shiitake mushrooms, spinach and basil and topped with a red pepper sauce. Oh my goodness, the tiny little rolls pack the best flavor punch. I could pop these all day. This recipe makes about 21 roll of goodness. A perfect meal for a family of 4!
Tips For Making Vegan Spinach Eggplant Rollatini
Eggplant
The thinner your eggplant the less chewy and more pliable and delicate they will be. That is why I prefer to use a mandoline. This also eliminated the need to cook the eggplant before you roll them. If you don’t have a mandoline make sure you are using a very sharp knife to cut your planks. Use the ends and what you have leftover of the eggplant to dice up to add to the ricotta mixture.
Once you have the planks, gently salt them on both sides. This will remove excess water and bitterness from the eggplant. After about 10 minutes you can rinse them off and pat dry.
Spinach Filling
Start by taking the frozen spinach and thawing it out under lukewarm water. Strain all the excess water out when it’s thawed. You can also use raw spinach and wilt it on the stove, you will need about 1 lbs and a half.
When you are cutting your mushrooms, remove the stem first. The stems are chewy and hard to eat. Slice your mushrooms thinly.
To a hot saute pan, add in oil. Add in your leftover diced eggplant first, saute roughly 3 minutes and then add the mushrooms. Cook until they have cooked down and are browned. Season with salt and pepper.
To a large bowl add in the vegetables, spinach, ricotta, mozzarella, seasonings and chopped basil. Save a small portion of the chopped basil if you want for garnish. Mix until all the ingredients until well incorporated.
Assembly
Each rollup will be small so you should be able to get around 20-21. Line them up to make 3 rows. To assemble, place a 1-2 Tbsp of the spinach mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant.
Sauce
The sauce is up to you. This is another place that I am okay with using premade to save on some time. Coat your eggplant with around 2 cups of sauce. I have found this delicious Trader Joes Red Pepper Spread with Eggplant and Garlic that I pour on top. Another idea is to use my quick doctor up your marinara recipe
Bake
Once they are smothered, you can bake them in the oven at 400 for 15 minutes covered in aluminum foil. If you want them extra cheesy you can also top them with extra shredded cheese while you bake them.
Remove from the oven when they are done and top with some grated parmesan and fresh basil.
Enjoy!
Vegan Spinach Eggplant Rollatini
Equipment
- Mandoline
- 9 x13 Baking Pan
Ingredients
- 2 Eggplants Sliced lengthwise 1/4 inch thick
- 8 Oz Vegan Ricotta I use Kitehill
- 1 Cup Vegan Shredded Mozzarella I use Violife
- 2 Cups Frozen Spinach Thawed
- 1 Cup Basil Chopped in thin strips
- 1 Tbsp Avocado Oil
- 2 Cups Shiitake Mushrooms Thinly sliced, stems removed
- 1 Tsp Italian Seasoning
- 1 Tsp Garlic Powder
- ½ Tsp Salt and Black Pepper
- 2 Tbsp Vegan Parmesan I use Violife
- 12 Oz Marinara of Choice I use Trader Joe’s Red Pepper spread
Instructions
- Preheat the oven to 400 degrees F.
- Cut the eggplants lengthwise, into 1/2-inch thick slices. Use a mandoline to make sure they are thin. This makes the eggplant pliable. Dice ends and extra to put in the ricotta mixture.
- Place slices on a sheet and sprinkle with salt to remove excess moisture and any bitterness from the eggplants.
- Set aside for about 10 to 15 minutes.
- Rinse off the salt from the eggplants and pat dry with a towel.
- In a pan add 1 Tbsp Avocado oil and sauté shiitake mushrooms and leftover eggplant for 5 minutes until browned. Season with salt and pepper and remove from pan and add to large bowl
- Thaw out your frozen spinach with cool water in a colander. Remove excess water and add to mushroom mixture in the bowl.
- Add in ricotta, mozzarella, basil, Italian Seasoning, Salt, Pepper and Garlic Powder. Fold together.
- Place a 1-2 Tbsp of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant.
- Add sauce to the top of the eggplant rollatini. Cover with aluminum foil and bake for 15 minutes.
- Remove, let sit for 5 minutes. Top with shredded Parmesan and fresh basil.