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Eggplant Rollatini

Vegan Eggplant Rollatini

Course Main Courses
Cuisine Italian


  • 1 large eggplant of any variety
  • 1 cup of cashew cheese
  • 1 jar of tomato sauce
  • 1 TB of fresh minced flat leaf parsley


  • Preheat oven to 350 degrees.
  • Slice eggplants the long way into 1/4” strips.
  • Sprinkle with salt on both sides to remove moisture and place on a rack to dry for 20 minutes. (This also removes bitterness.)
  • Brush eggplant strips on both sides with olive oil.
  • Roast or grill for a few minutes — until soft.
  • Place a spoonful of cashew cheese on one end of each strip and roll eggplant around it.
  • Pour tomato sauce into a baking dish - about an inch high.
  • Place rolled eggplant in sauce and bake until sauce is bubbling - about 20 minutes.
  • Garnish with parsley
Keyword vegan
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