Connoisseurus Veg · by Alissa Saenz★ 5.0 (8)
Vegan Eggplant Rollatini
NUTRITION · PER SERVING90M COOK
CAL 17%·PRO 21%
CARBS 35G41% OF CAL
8G FIBER13G OTHER14G TOTAL SUGAR
FAT 21G55% OF CAL
4G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender roasted eggplant slices rolled with creamy dairy-free ricotta and baked in marinara. Comforting Italian-inspired plant-based comfort food.
mainitaliancasseroletofu⚙️ food processor🍪 sheet pan🥧 baking dish🍳 skillet🔥 ovendairy freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large (1 1/2 to 2 pound or 680 to 900 gram) Italian eggplant ((or 2 medium eggplants))
- Salt
- 2 tablespoons olive oil
- 1 cup raw cashews, (soaked in water 4-8 hours, drained and rinsed)
- 1/2 cup unflavored and unsweetened non-dairy milk
- 7 ounces extra firm tofu
- 2 tablespoons lemon juice
- 1/4 cup diced onion
- 1 garlic clove, (minced)
- 1 cup fresh basil leaves
- 1/2 cup Kalamata olives, (roughly chopped)
- 1/2 teaspoon salt, (or to taste)
- 3 cups marinara sauce, (divided)
- 1/2 cup panko breadcrumbs
- 1 teaspoon olive oil
- 1/4 teaspoon garlic powder
- Generous pinch salt
At a glance
PER SERVING · TIME 90M
CAL 17%·PRO 21%
CARBS 35G41% OF CAL
8G FIBER13G OTHER14G TOTAL SUGAR
FAT 21G55% OF CAL
4G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 30m
- Sodium
- 1281mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 963mg
- Calcium
- 177mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 1281MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.