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Eggplant Involtini

These little pockets of joy will send you and your loved ones to food heaven! Try my vegan Eggplant Involtini tonight.

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Happy Monday friends! I am thrilled to be here sharing this recipe with you today. If I am honest I meant to share this ages ago but you know, life! This recipe is an all time favourite of mine. It has the comfort I often desire, but not the carb load to weigh me down. A win in my books. As many of you know I am a carb fiend. I love my pasta bowls but sometimes you need a change of pace without losing the comfort. This is that dish!

Now, before we get started I should tell you there is some prep that needs to be done for this recipe. With that being said if you want to make your life easier you can go ahead and purchase vegan ricotta and tomato sauce at your local grocer. NO JUDGEMENT, you do you. But if you know ME you know that I made this from scratch and it doesn’t really take THAT much time, just a little preparation.

As far as the vegan Parmesan goes, I live in Toronto where I am lucky to find a brand of cheese you can actually grate (just like the real stuff) but if you can’t find VIOLIFE then please don’t fret. You can easily whip up your own in literally no time.


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Eggplant Involtini

Teri-Ann Carty
These little pockets of joy will send you and your loved ones to food heaven! Try my vegan Eggplant Involtini tonight.
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Dinner, Lunch, Main Course
Servings 2 people


  • blender
  • oven
  • stove



  • 1 cup blanched almonds
  • 1 tsp garlic powder
  • 2 tbsp nutritional yeast
  • ½ tsp sea salt


  • 1 can whole San Marzano tomatoes
  • 1 can crushed San Marzano tomatoes
  • ½ yellow onion (diced)
  • 2 cloves garlic (minced)
  • pinch of cayenne (optional)
  • 2 tbsp tomato paste
  • salt and pepper to taste


  • 1 block tofu
  • 3 tbsp nutritional yeast
  • 3 tbsp cloves garlic (minced)
  • 1 tsp sea salt
  • cracked pepper
  • ½ cup fresh basil (chopped)
  • 2 tbsp olive oil
  • ½ lemon squeezed


  • 1 large eggplant
  • 2-3 tbsp olive oil
  • sea salt
  • 2½ - 3½ cups tomato sauce
  • 24 Baby spinach leaves (stem removed)
  • ¼ cup vegan parmesan (more if desired)
  • ½ cup vegan mozzarella (more if desired)
  • cup pine nuts
  • cracked pepper
  • chili flakes



  • Add everything to the food processor and pulse to combine.


  • Sauté onions, add garlic.
  • Add tomato paste and cook for 1 min.
  • Add tomatoes, cayenne and cook on simmer for approx. 30 minutes.


  • Remove tofu from plastic and drain. Wrap the tofu in a kitchen cloth and place something heavy on top. A cast iron pan works beautifully. Press tofu for 20 minutes.
  • In the bowl of a food processor, crumble tofu into large chunks.
  • Add in the remaining ingredients and pulse to combine. Scraping down sides as needed. Cheese should be smooth and creamy.
  • Taste for seasoning. Place in an airtight container in the fridge until you are ready to use.


  • Preheat the oven to 355 degrees. Slice eggplant in 1/4” slices. You should get 10 slices of eggplant. Set aside the slices with skin for another use. Lay slices on a parchment lined baking sheet. Brush with olive oil and sprinkle with sea salt on both sides. Place in a preheated oven for 30-35 minutes, turning halfway.
  • Heat tomato sauce in a small saucepan. Once hot, transfer to a baking dish. If you want saucier, add the full amount of sauce.
  • Remove eggplant from the oven. Lay 3 leaves of baby spinach on top of eggplant, followed by 1 tbsp of tofu ricotta. Roll up the eggplant and place the sealed side down into sauce. Continue until all the eggplant is rolled.
  • Increase oven heat to 375.
  • Sprinkle pine nuts, mozzarella and grated Parmesan over rolls. Sprinkle sea salt, cracked pepper and chilli flakes.
  • Place in the oven for 15 minutes.
  • Increase heat to Broil and broil 5-7 minutes until cheese is melty.
Keyword dairy free, eggplant, gluten free, involtini, plant based, vegan

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