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Vegan Eggplant Roll Recipe

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What is it...

Did you know that New Jersey grows about 66 percent of the world’s eggplants?

It’s true! The maturity of eggplant product is located in South Jersey, especially Gloucester, Cumberland, Salem and Atlantic counties, and lower product spots are also located in Monmouth and Burlington counties.


  • 2 large eggplants
  • 2 handfulls baby spinach, chopped
  • 1 3/4 cups ricotta cheese, vegan
  • 20 ounces tomato puree
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp pepper
  • parsley, chopped garnish


  1. Preheat your oven to 350 degrees. Lightly grease a casserole dish with some nonstick cooking spray.
  2. Trim the top of the eggplants. Thinly slice the eggplants lengthwise. (1/2 inch thick) Grill the slices for 5 minutes on both sides until they are golden. Set them on a plate.
  3. Mix in the baby spinach with the cheese in a bowl. Spread the cheese mix onto the slices and roll them up.
  4. In another bowl, stir in the tomato sauce and the tomato puree, salt, oregano, and pepper. Spread 3/4 of the sauce onto the bottom of the pan. Put the eggplant rolls onto the sauce and cover it with the rest.
  5. Bake it for 20-30 minutes.
  6. Let is cool for about 10 minutes. Garnish it with the parsley.

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