Tag Archives: eggplant

Eggplant Lasagna Rolls (from Minimalist Baker)

Eggplant Lasagna Rolls | Healthy, vegan, vegetarian, plant-based, gluten-free, dairy-free

This recipe is straight from Minimalist Baker, an amazing recipe resource. People that dislike both tofu and eggplant have said they liked this recipe. You will be amazed how much the tofu tastes like ricotta. This recipe is much healthier than typical lasagna, which is made with refined grains (noodles), lots of dairy (cheese), and not much vegetables. With this recipe, you get at least a couple servings of vegetables along with some plant-based protein. It is also easier to make (and eat) rolls rather than a whole layered eggplant lasagna.


Eggplant Lasagna Rolls (from Minimalist Baker)

Serves 4
Prep time 30 minutes
Cook time 45 minutes
Total time 1 hours, 15 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Main Dish
Website Minimalist Baker
An easier approach to lasagna made of vegetables. Completely plant-based and free of refined grains!


  • 2 eggplants, sliced into 12 1/4 inch slices lengthwise
  • 2 lemons, juiced (about 1/3 cup)
  • 12oz extra firm tofu, drained and pressed for 10 minutes
  • 3 tablespoons nutritional yeast
  • 1/2 cup fresh basil, chopped
  • 1 tablespoon dried oregano
  • 3-4 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2-3 cups marinara sauce

vegan parmesan (Optional)

  • 1/4 cup raw cashews
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon salt
  • pinch garlic powder


Step 1
Preheat oven to 425°F.
Step 2
Salt eggplant slices and let sit for 15 minutes to release the bitter juices. Rinse and lay to dry between two towels with something heavy on top to press out excess moisture.
Step 3
Arrange eggplant slices on 1-2 baking sheets in a single layer and bake for 13-15 minutes. Set aside and lower oven temperature to 375°F.
Step 4
To make vegan parmesan, pulse cashews, nutritional yeast, salt and garlic powder until the cashews are finely minced.
Step 5
To make tofu ricotta, combine tofu, 1/4 cup vegan parmesan (optional), nutritional yeast, basil, lemon juice, oregano, olive oil, salt and pepper in a food processor. Pulse until it resembles ricotta cheese. Adjust flavors if necessary.
Step 6
Pour about 1 cup of marinara into a casserole dish. Scoop about 1/3 cup of tofu mixture into each eggplant slice and roll up. Place into the casserole dish seam side down and repeat with remaining eggplant. Pour more marinara over the top.
Step 7
Bake for 15-23 minutes or until sauce is bubbly and eggplant is starting to brown. Serve with optional extra vegan parmesan and fresh basil leaves.
Eggplant Lasagna Rolls | Healthy, vegan, vegetarian, plant-based, gluten-free, dairy-free


Eggplant “Fries” (Paleo)

Eggplant FriesTime: 30 minutes (+ 1 hour inactive)

Serves: 4


2 Medium Eggplants

Extra Virgin Olive Oil

Salt and Pepper to Taste

Chili Powder (Optional)



Slice eggplant into rounds. Sprinkle generously with salt and allow to sit for about 1 hour to let the bitter juices come out. Preheat oven to 400 degrees.  After 1 hour, rinse salt and juices from eggplant, pat dry, then slice the rounds into sticks (to resemble French fries).

Place eggplant onto a cookie sheet and toss with olive oil, salt, pepper, and chili powder. Bake for 20-25 minutes, stirring once or twice, until softened and light golden brown. Broil if necessary to achieve desired crispiness.