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–+ servings

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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Servings: 4 servings
Author: Teri-Ann Carty
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

Equipment

Ingredients

VEGAN PARMESAN INGREDIENTS

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

HOMEMADE TOMATO SAUCE INGREDIENTS

  • 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

TOFU RICOTTA INGREDIENTS

  • 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

EGGPLANT INVOLTINI INGREDIENTS

  • 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)
  • ⅙ cup pine nuts
  • cracked pepper
  • chili flakes
US Customary - Metric

Instructions

VEGAN PARMESAN INSTRUCTIONS

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

HOMEMADE TOMATO SAUCE INSTRUCTIONS

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

TOFU RICOTTA INSTRUCTIONS

  • 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.

EGGPLANT INVOLTINI INSTRUCTIONS

  • 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.

Nutrition

Nutrition Facts
Eggplant Involtini
Serving Size
 
1 serving
Amount per Serving
Calories
682
% Daily Value*
Fat
 
46
g
71
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
11
g
Monounsaturated Fat
 
24
g
Cholesterol
 
4
mg
1
%
Sodium
 
1763
mg
77
%
Potassium
 
1629
mg
47
%
Carbohydrates
 
47
g
16
%
Fiber
 
17
g
71
%
Sugar
 
17
g
19
%
Protein
 
30
g
60
%
Vitamin A
 
1530
IU
31
%
Vitamin C
 
40
mg
48
%
Calcium
 
426
mg
43
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.