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    Home » Recipes » Protein Meals

    Vegan Eggplant Involtini

    Updated: Feb 6, 2024 by Gustavo De Obaldia

    Written by Gustavo De Obaldia

    Ok, so I know what you're thinking. "Eggplant? As in the vegetable?" Yes, eggplant. It might seem odd to use in an appetizer or main dish, but trust me when I say this vegan eggplant involtini is delicious! The eggplant is roasted until it's soft and then filled with a creamy white sauce and garlic spinach. It's like a healthier version of eggplant Parmesan, perfect for a meat-free meal. Give this recipe a try – I promise you won't be disappointed, as it is one of our favorite vegan eggplant recipes!

    Eggplants Involtini
    Jump to Recipe Print Recipe Comments

    This Vegan Eggplant Involtini (aubergine involtini) recipe is the veganized version of the classic Italian dish.

    When you plan to eat through Italy, you can't leave behind appetizers like no-fry eggplant parmesan and Italian eggplant stew!

    This dish is the definition of comfort food. This recipe is very creamy, soft on the inside, and flavorful. We love that this recipe doesn't require a roasted eggplant, grilled eggplant, or baked eggplant but simply salting it so the eggplant flesh loses its bitterness.

    To make this gluten-free dish, you need to make a vegan bechamel sauce (10 minutes) and optionally homemade vegan parmesan for the finishing (5 minutes). Make a perfect Valentine's dinner appetizer!

    The Eggplant is the Queen of this Recipe; get a nice, firm one so you can cut the slices easily!

    Jump to:
    • 💚 Why you will love them
    • 🧾 Ingredients
    • 🔪 Instructions
    • 💡 Expert tips
    • 📖 Variations
    • 🥢 How to serve
    • ❓ FAQ
    • 🥡 Storage
    • 🍆 More vegan eggplant recipes
    • 🍷 Wine pairing
    • 📋 Recipe
    • 💬 Reviews and Comments

    💚 Why you will love them

    • Deliciously Creamy: The vegan bechamel sauce adds a rich, creamy texture that perfectly complements the soft, roasted eggplant.
    • Flavor-Packed: Garlic spinach and nutritional yeast infuse each bite with savory goodness.
    • Healthier Twist: A plant-based take on the classic, offering a nutritious alternative without sacrificing taste.
    • Easy to Make: Simple steps and accessible ingredients make this dish a breeze.
    • Versatile Dish: Perfect as an appetizer or main, fitting beautifully into any meal plan.

    🧾 Ingredients

    Ingredients to make vegan eggplant rolletinis.
    • Eggplants serve as the rollatini's primary base, offering a meaty texture and a mild, slightly bitter taste that complements the filling. Their flexible nature, when cooked, allows them to be rolled easily.
    • Dry porcini mushrooms: These add a deep, umami flavor to the dish, enhancing its savory profile. When rehydrated, they also contribute a chewy texture reminiscent of meat.
    • Cauliflower head: Cauliflower provides a creamy and neutral base when blended, making it an excellent ingredient for fillings or sauces. Its mild flavor absorbs and complements other ingredients well.
    • Extra-firm tofu: This ingredient offers a protein-packed, meaty texture to the filling. Its neutral taste acts as a canvas, soaking up flavors from other ingredients.
    • Onion: Onions contribute a sweet and aromatic base to the dish, enhancing its depth of flavor. When sautéed, they become translucent and soft, blending seamlessly into the filling.
    • Fresh garlic: Garlic infuses the dish with its pungent and aromatic flavor, elevating the overall taste profile. It also acts as a natural flavor enhancer, complementing the other ingredients.
    • Nutritional Yeast: This ingredient imparts a cheesy and nutty flavor, making it a popular vegan substitute for cheese. Additionally, it's a source of vitamins and minerals, particularly B vitamins.
    • Parsley: Parsley adds a fresh and slightly peppery note to the dish. Its vibrant green color also provides a visual contrast, making the dish more appealing.
    • Rosemary: This herb introduces a fragrant, woody aroma to the rollatini. Its strong flavor profile complements and balances the other ingredients, especially the mushrooms and eggplants.

    See quantities and complete instructions in the recipe card.

    Tip: When choosing an eggplant, ensure it is firm so it is fresher and easier to slice.

    🔪 Instructions

    Step 1: Slice the eggplant and sprinkle sea salt.

    salted eggplant slices with coarse salt on top.

    Step 2: Mix all the filling ingredients in a food processor until you get a smooth texture.

    Tip: try to use fresh herbs so the stuffing is richer.

    four slices of eggplant with stuffing on top, ready to be rolled.

    Step 3: Lay the salted eggplant slices, add some filling on one edge, and roll.

    Assembling Eggplants Involtini directly on a skillet.

    Step 4: Add some extra virgin olive oil to a skillet and place the stuffed eggplant in a skillet next to each other.

    bechamel sauce in eggplant involtini.

    Step 5: Add the Vegan Bechamel Sauce on top, plus some vegan parmesan cheese. Cook in a skillet at a medium-low temperature for about 10 minutes.

    Served Eggplants Involtini in a small casserole.

    Step 6: Serve and top the cooked eggplant with vegan cheese.

    💡 Expert tips

    Salt eggplants: Don't skip salting the eggplant slices before cooking. This crucial step draws out moisture and bitterness, producing a more concentrated flavor.

    Creamy Filling Consistency: Aim for a creamy but not runny texture when filling. This helps it stay inside the eggplant rolls during cooking, ensuring each bite is rich and flavorful.

    Low and Slow: Cook the involtini on medium-low heat to allow the flavors to meld together without burning the delicate eggplant. This gentle cooking method also ensures the filling warms through, and the vegan cheese melts perfectly.

    Rest Before Serving: Let the dish rest for a few minutes after cooking. This allows the flavors to settle and makes the involtini easier to serve, ensuring they maintain their shape on the plate.

    📖 Variations

    • Sauce - instead of bechamel sauce, you can use a rich tomato sauce, such as a simple marinara sauce; see how to make homemade marinara sauce. If you choose to make it with marinara, I recommend switching the fresh herbs for fresh basil.
    • Mushroom bechamel - add some sliced and tender mushrooms to the bechamel sauce.
    • A recipe I made a couple of days ago reminded me a lot about this recipe, and I think you should make it, too! Instead of using tofu and cauliflower for the filling, these Georgian eggplant rolls use a toasted walnut paste made with spices that I found truly delicious!

    🥢 How to serve

    You can serve this recipe as a side dish or a main course. The stuffed eggplant's ingredients are carefully balanced, so you have protein from tofu and just the right amount of complex carbohydrates from the veggies. Delicious!

    If you plan to eat this eggplant meal as the main course, we recommend having two or three pieces and serving it with simple and healthy Brussels sprouts, maybe green beans with toasted almonds, or a fresh green salad with a delicious homemade vinaigrette.

    Serve vegan eggplant involtini with crusty bread such as Italian artisan bread.

    ❓ FAQ

    What can I use instead of tofu in the filling?

    If you're not a fan of tofu or simply want to try something different, you can substitute it with mashed chickpeas or lentils for a protein-rich alternative. Just ensure they're well-seasoned to match the dish's flavor profile.

    How can I prevent the eggplant from becoming too oily?

    Eggplants are like sponges when it comes to oil. To prevent them from absorbing too much, lightly brush the slices with oil instead of pouring oil over them. A non-stick pan or baking sheet can also help minimize the oil needed.

    Can this dish be made ahead of time?

    Absolutely! You can prepare the involtini and refrigerate them before the final cooking step. When you're ready to serve, cook them as the recipe directs. They can also be a great freezer-friendly option for meal prep.

    🥡 Storage

    Freezing is a great way to preserve its freshness and flavor for longer. Here's a step-by-step guide on how to freeze and thaw them:

    How to Freeze Eggplant Rollatini (Involtini)

    1. Prepare the Rollatini: Cook them. Once cooked, allow them to cool completely at room temperature.
    2. Pre-Freezing (Optional but Recommended): Place the cooled involtini on a baking sheet lined with parchment paper, ensuring they are not touching each other. Then, place the baking sheet in the freezer for about 1-2 hours or until the rollatini are firm. This step prevents the rollatini from sticking together in the freezer.
    3. Packaging: Transfer the pre-frozen involtini to airtight freezer bags or containers. If using bags, remove as much air as possible to prevent freezer burn.
    4. Freezing: Place the packaged involtini in the freezer. They can be stored for up to 3 months for the best quality.

    How to Thaw Eggplant Rollatini (Involtini)

    Refrigerator Thawing: Transfer the frozen rollatini to the refrigerator and let them thaw overnight or for at least 12 hours. This is the best method to retain the texture and flavor.

    Oven Thawing

    1. Preheat your oven to a moderate temperature (around 350°F or 175°C).
    2. Place the frozen rollatini in an oven-safe dish and cover with aluminum foil.
    3. Bake until thoroughly heated, which may take around 20-30 minutes, depending on the size and thickness of the rollatini.

    Microwave Thawing: Use the defrost setting on your microwave to thaw the rollatini. Make sure to turn them occasionally for even thawing. Once thawed, heat them in a regular microwave until they are warmed.

    Remember, once you've thawed them, it's best to consume them quickly and not refreeze them again to maintain the best quality and safety.

    🍆 More vegan eggplant recipes

    We love making our favorite eggplant dip, the famous Babaganoush, a traditional Middle-Eastern dish made with tahini sauce.

    Try out our no-fry and vegan eggplant parmesan and our creamy eggplant pasta, both crowd-pleasers.

    Other house favorites are our vegan eggplant pie and our vegetarian stuffed eggplant r, which is quickly made. It also works both as a main course and a side dish.

    See our collection of vegan eggplant recipes.

    • high-protein pasta sauce bowl.
      High-Protein Pasta Sauce Recipe
    • vegan lentil curry without coconut milk.
      Easy Vegan Lentil Curry without Coconut Milk
    • Vegan Eggplant Pie
      Vegan Eggplant Pie Recipe
    • Italian Eggplant stew served
      Italian Eggplant Stew - 4 Ingredients

    🍷 Wine pairing

    • Italian - Fresh White - Greco di Tufo
    • French - Rosé - Grenache, Cotes de Provence 
    • German - White - Riesling Troken

    If you try this vegan eggplant rollatini recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #ourplantbasedworld on Instagram. Cheers!

    📋 Recipe

    Eggplants Involtini

    Vegan Eggplant Involtini

    Author: Gustavo De Obaldia
    This Vegan Eggplant Involtini (aubergine involtini) recipe is the veganized version of the classic Italian dish.
    4.9 from 31 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Resting time 30 minutes mins
    Total Time 1 hour hr
    Course Main Course, Side Dish
    Cuisine Italian-Inspired, Mediterranean
    Servings 4 servings
    Calories 351 kcal

    Equipment

    May favorite food processor: Cuisine Art
    (affiliate link)
    Food Processor (affiliate link)
    Cuisinart Chef's Classic Stainless Nonstick 2-Piece 9-Inch and 11-Inch Skillet Set - Black And Silver.
    (affiliate link)
    Skillet (affiliate link)
    cuisine art large casserole with a lid.
    (affiliate link)
    Large saucepan (affiliate link)

    Ingredients
     
     

    • 2 eggplants medium
    • 1 tablespoon salt
    • 1 batch Vegan Bechamel Sauce Recipe or store-bought

    Filling:

    • 1 ounce porcini mushrooms dried, any other dried kind of mushroom work as well
    • 1 head cauliflower small
    • 9 ounces extra firm tofu organic
    • 1 onion medium
    • 2 cloves garlic minced
    • 12 tablespoons nutritional yeast
    • 1 cup parsley fresh
    • 1 sprig rosemary fresh and chopped, dried also work
    • 1 teaspoon sea salt fine
    • ½ teaspoon black pepper freshly ground

    Optional

    • 4 tablespoons vegan Parmesan Cheese recipe
    Prevent your screen from going dark

    Directions
     

    • Slice Egglant. Start by finely slice the Eggplant lengthways and spread the slices in a trey.
    • Sprinkle salt on top of them and let them "sweat" for 30 minutes (this will remove the Eggplant's bitter flavor).

    Filling

    • Steam the cauliflower head or boil it in 5 cups of water and cook it for 10 minutes.
    • Soak the porcini mushrooms in 2 cups of warm water for 5 minutes.
    • Crumble the tofu with your hands.
    • Chop and stir fry. Chop the parsley, onion, and garlic and stir fry them with the tofu on medium heat until the mix is fragrant and pale golden, approximately 5 minutes.
    • Coarsely chop the steamed cauliflower and hydrated mushrooms and add them to the onion mix. Cook for another 5 minutes.
    • Blend. In a food processor or blender, mix the stir fry mixture, the cauliflower, mushrooms, plus the nutritional yeast, rosemary, salt, and pepper.
    • Remove any excess salt from the eggplant layers.
    • Grill. Lightly grill the eggplant layers on a skillet and reserve them on a plate to start preparing the involtinis.
    • Roll. Add the tofu filling to the narrow end of the eggplant slices, roll them up and place them in a skillet with some Vegan bechamel sauce on the bottom.
    • Top. After finishing the rolls, top them with the rest of the bechamel sauce.
    • Cook in a skillet at a medium-low temperature for about 10 minutes until they are meltingly tender.

    Notes

    Serve hot.
    Vegan Bechamel Recipe
    Vegan Parmesan Recipe
    Wine Pairing by our Sommelier Ramón Barreiro @pejobarreiro
    • Italian - Fresh White - Greco di Tufo
    • French - Rosé - Grenache, Cotes de Provence 
    • German - White - Riesling Troken
     

    Nutrition Facts

    Calories: 351kcalCarbohydrates: 46gProtein: 26gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 2799mgPotassium: 1869mgFiber: 19gSugar: 14gVitamin A: 1328IUVitamin C: 98mgCalcium: 190mgIron: 6mg
    Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!

    Nutritional Disclaimer

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.

    Affiliate Disclaimer

    Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.

    gustavo de obaldia headshot.
    Gustavo De Obaldia
    Website |  + postsBio

    As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.

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    Reader Interactions

    Comments

      4.88 from 31 votes (18 ratings without comment)

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      Recipe Rating




    1. Miriam Rudnick

      November 09, 2023 at 3:49 pm

      4 stars
      I'm making this now. The prep time is listed as 10 minutes. Since the eggplant is supposed to "sweat" for 30 minutes after being sliced and salted, shouldn't the prep time reflect that?

      Reply
      • Gus De Obaldia

        November 12, 2023 at 1:50 pm

        Hi Miriam, you are right. I have updated the recipe accordingly. Thanks for your feedback.

        Reply
    2. Heather

      August 06, 2023 at 10:05 am

      Have you tried to freeze this meal?

      Reply
      • Gus

        August 08, 2023 at 9:58 am

        Hi Heather, thank you for your inquiry. I have just updated the post, with step-by-step instructions for freezing and thawing!
        All the best!
        xoxo

        Reply
    3. Kristin

      December 14, 2022 at 1:27 am

      I’m planning to make this for a dinner party this weekend. Not clear on the amount of rosemary needed, and whether fresh or dried?

      Reply
      • Gus

        December 14, 2022 at 3:56 am

        Hi Kristin, thanks for the feedback. We have clarified it in the recipe. It is a tablespoon of Rosemary. Both dried or fresh work. We prefer fresh, though, as it delivers more aroma. Let us know how it goes!

        Reply
    4. Shadi Hasanzadenemati

      January 20, 2022 at 8:16 pm

      5 stars
      I have everything I need for this dish, can’t wait to make it this weekend!

      Reply
      • Gus

        January 21, 2022 at 8:52 am

        You will love it Shadi! xo

        Reply
    5. Sara Welch

      January 20, 2022 at 8:13 pm

      5 stars
      Enjoyed this for dinner last night and it was a hit all around the table! Easily, a new favorite dish; my whole family loved it!

      Reply
      • Gus

        January 20, 2022 at 9:09 pm

        That's cool Sara! Thanks for sharing your experience with our recipe!

        Reply
    6. Chenee Lewis

      January 20, 2022 at 8:03 pm

      5 stars
      So yummy! I love the vegan bechamel sauce. This recipe was perfect for my meatless Monday dinner!

      Reply
      • Gus

        January 21, 2022 at 8:57 am

        That's cool Chenee! Definitely a great option for a Meatless Monday!

        Reply
    7. Jamie

      January 20, 2022 at 7:55 pm

      5 stars
      This is a great recipe to make for meatless Mondays! I love how flavorful and creamy this turned out.

      Reply
      • Gus

        January 20, 2022 at 9:10 pm

        thank you, Jamie! Thanks for the feedback, we are very glad you enjoyed it!

        Reply
    8. Lauren

      January 20, 2022 at 7:49 pm

      5 stars
      The vegan béchamel made this recipe. So incredibly delicious.

      Reply
    9. Pam

      January 20, 2022 at 7:47 pm

      5 stars
      We love eggplant and were so anxious to try this recipe. It did NOT disappoint! Yum...

      Reply
      • Gus

        January 24, 2022 at 9:36 pm

        That's cool Pam! I am glad it was a winner!

        Reply
    10. Susan

      September 12, 2021 at 10:50 pm

      5 stars
      Tiene una pinta esa bechamel! No puedo creer que sean rebanadas de berenjenas!

      Reply
    11. Blair

      September 12, 2021 at 4:08 pm

      5 stars
      Such a delicious recipe - we recently started eating vegan and so happy we found this recipe.

      Reply
    12. Biana

      September 12, 2021 at 4:05 pm

      5 stars
      Eggplant Involtini looks amazing! Bechamel sounds great with it. Would you make it with tomato sauce as well?

      Reply
    13. Gloria

      September 12, 2021 at 3:45 pm

      5 stars
      What a delicious way to eat eggplant. Love the twist on the classic dish. Great for any night of the week.

      Reply
    14. Wajeeha Nadeem

      September 12, 2021 at 3:07 pm

      5 stars
      This recipe turned out so good, we absolutely loved it! Especially, the vegan bechamel sauce was on point!

      Reply
    15. Jacqueline Meldrum

      September 12, 2021 at 10:23 am

      5 stars
      That looks amazing. I am adding this to our weekly meal plan.

      Reply
    16. Lucia

      March 01, 2021 at 9:10 pm

      I’ll have to try the pairing now!

      Reply
      • Gus

        March 01, 2021 at 9:15 pm

        super! Let us know which wine you choose!

        Reply

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