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Eggplant Rollatini

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Eggplant Rollatini
  • 4 Servings
  • 10 hr mins Prep Time
  • 60 mins Total Time
  • 240 Cal/Serving

Nutritional Facts

Cal./Serving 240
Total Fat 9g
Saturated Fat
Trans Fat
Cholesterol 0mg
Sodium 570mg
Carbohydrates 28g
Dietary Fiber
Sugars 14g
Protein 16g


1 pkg Nasoya® Extra Firm Tofu, or Nasoya® Extra Firm Twin Pack, or Nasoya® Organic Extra Firm TofuPlus, rinsed and patted dry
2 tbsp mayonnaise or vegan mayonnaise
1 pkg (10 oz) frozen chopped spinach, defrosted and drained well
1 tbsp Italian seasoning
1 large eggplant, end removed, sliced thin lengthwise
Olive oil or olive oil spray
2 cups spaghetti sauce


  1. Preheat broiler.
  2. Mash tofu in a medium bowl with fork or potato masher. Stir in spinach, mayonnaise, and Italian seasoning. Set aside.
  3. Mist baking sheet with nonstick cooking oil spray. Lay the eggplant slices on top and spray or drizzle them with olive oil.
  4. Broil 3 to 5 minutes or until brown. Flip slices, spray or drizzle with olive oil, and broil another 3 to 5 minutes until brown (watch carefully to avoid burning). Let cool.
  5. Reduce oven temperature to 350°F.
  6. Spray 8x8 inch baking dish or shallow casserole of similar size with nonstick cooking oil spray and set aside.
  7. Top each slice of eggplant with 1/4-inch layer of tofu mixture. Gently roll, starting at large ends. Place rolled eggplant in prepared baking dish, seam side down and nestled close together.
  8. Pour spaghetti sauce over the eggplant and bake 35 minutes or until bubbly. Let cool 5 minutes before serving.

Nasoya products used in this recipe:


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    Did You Know?

    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!