Eggplant Lasagna Rollups

Course Main Course


  • 2 medium eggplants sliced into 1/4-inch slices lengthwise
  • juice from 2 lemons
  • ½ block extra firm tofu drained
  • 3 tbsp nutritional yeast
  • ½ cup fresh basil finely chopped
  • 1 tbsp dried oregano
  • 3-4 tbsp olive oil extra virgin
  • ½ tsp each salt & pepper
  • ¼ cup parmesan cheese
  • 1 cup ricotta cheese
  • 2 cloves garlic minced
  • 2-3 cups marinara red sauce


  • Preheat oven to 425 degrees.
  • Salt eggplant slices on both sides and arrange in a colander in the sink
    to remove excess water for 15 minutes.
  • Rinse eggplant and dry thoroughly between paper towels. Lay a baking
    sheet on top and place something heavy on top to absorb excess moisture.
  • Arrange slices on 1-2 baking sheets in an even layer and bake in oven
    for 13-15 minutes. Set aside and reduce heat to 375 degrees.
  • While eggplant is baking, add all other ingredients except marinara
    sauce to food processor or blender and pulse to combine. Taste ad adjust
    seasonings as needed.
  • Pour 1 cup marinara sauce into a baking dish. Set aside.
  • Scoop generous amounts (about 3 Tbsp) of filling onto each eggplant
    slice and roll up. Place seam side down in the sauce-lined baking dish.
    Continue until all filling and eggplant strips are used up. Pour remaining
    sauce down the center of the rolls.
  • Bake for 15-23 minutes or until sauce is bubbly and warm and the top of
    the rolls are very slightly browned.
  • Serve immediately topped with additional parmesan cheese and fresh basil


Can be made into a vegan dish by replacing ricotta cheese with an additional 1/2 block extra firm tofu and replacing parmesan cheese with vegan parmesan cheese.