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These amazingly flavorful Eggplant Roll Ups with Almond Ricotta are a great option for a low-carb (and oil-free) meal. It’s packed with healthy veggies, but you’ll swear you are eating pasta!

These Eggplant Roll Ups are a unique spin on the ever-popular recipe “lasagna rolls“, but with a fun vegetable-focused makeover.
WHY WE LOVE THIS Eggplant Casserole:
- It’s a great main dish option. Looking for a delicious dinner idea for the family, or to impress guests? This recipe is the perfect healthy choice.
- It takes only 25 minutes of effort (+45 min in the oven). This is one of those dishes that will make it look like you slaved in the kitchen, but it’s actually pretty simple to make. Requiring only a few processes, most of the work is done in the oven. =)
- It’s healthy. The “pasta noodles” in this recipe are made entirely out of thin eggplant slices, so you’ll satisfy your lasagna/pasta craving, but know you are making a healthier choice. It’s also 100% vegan and gluten-free, and it’s also oil-free (just make sure you choose an oil-free marinara!)
- It’s veggie-versatile. Don’t have mushrooms or zucchini on hand? You can easily sub with 4 cups of any other raw veggies, such as diced red pepper, white onion, yellow squash, shredded or grated carrots, spinach, or even broccoli.
What You’ll Need:
INGREDIENTS NOTES:
- Eggplant: For this recipe, a small/medium eggplant will do (about 7-8 inches long and 3 inches thick; roughly 1 pound). Look for one that is narrow, which will allow for more uniform slices. Also, depending on the size of your eggplant, you’ll probably have a little left over. Chop up and use in other recipes like stir fries or bowls.
- Almond Ricotta– you can find the recipe for this HERE (or in the recipe card below). This ricotta cheese is SUPER easy to make in your food processor or blender in just 5 minutes! And if you don’t have time to soak the almonds beforehand, don’t worry about it. The ricotta mixture might not be quite as smooth, but still delicious.
- Vegetable Broth– If you prefer to use olive oil instead of broth, that works too!
- Zucchini and Mushrooms: As mentioned, feel free to substitute with other veggies as you choose.
STEP-BY-STEP RECIPE INSTRUCTIONS:
1. Cook the Veggies.
In a large skillet over medium heat, add the vegetable broth and minced garlic. Bring to a simmer and cook for 30 seconds, stirring. Then add the diced mushrooms and zucchini.
Cook for about 4-5 minutes or until soft, stirring occasionally. If the vegetables stick to the pan, add 1-2 tablespoons of vegetable broth and stir. Remove from heat and set aside to cool.
2. Slice the Eggplant.
Next, cut off the stem of the eggplant, and cut about 1 inch off the other end.
Then, using a mandoline (preferred method) or a knife, carefully slice the eggplant into very thin strips (about an 1/8 inch or 3mm). Note: You may need to trim the edges of the eggplant a bit, depending on the width of your mandoline.
You only need 10 slices of eggplant for this recipe. If you have extra, use the remaining for another recipe, such as in stir fries or bowls.
3. Make the ALmond Ricotta.
Meanwhile, make the Almond Ricotta in a food processor or blender.
4. Assemble the Eggplant Roll Ups.
Next, add about 1/2 cup marinara on the bottom of a 8×8 baking dish. Then to each eggplant slice, add 1 1/2 tablespoons almond ricotta and a scoop of veggies (about 2 tablespoons). Then roll up and add each roll to the baking dish.
Note: you can do 1 roll at a time, or put all of the eggplant slices on a cutting board and distribute ricotta/veggies to all pieces before rolling, to ensure even distribution of the filling.
5. Bake and Serve.
Bake uncovered for 400 F, for 40-45 minutes, until bubbling and the eggplant is soft. Let sit for 5 minutes before serving to cool slightly. Add additional sauce, if desired.
Serve with garlic bread or a salad (such as this simple Kale Quinoa Salad). This recipe makes 10 eggplant rolls and serves 4 (2 1/2 roll ups per serving).
Storage Instructions:
Store these eggplant rolls in an airtight container in the fridge for 4-5 days.
Freezing Instructions:
To freeze, assemble the eggplant roll ups (do not bake) in an airtight freezer container. Freeze up to 3 months. Then when ready to bake, it’s best to let thaw first and bake as directed, at 400 F for 45 minutes.
EXPERT TIPS & FAQ’S:
In some recipes, it’s recommended to salt your eggplant before cooking to remove bitterness. But since this dish is being cooked in the sauce, there is no need to salt before cooking (and no difference in taste).
While using a mandoline is the preferred choice (and will make it easier), you can carefully slice the eggplant with a sharp knife instead.
Soaking does help to make the almonds a tiny bit softer, but honestly, the ricotta is just as good with a little ‘bite’ from the almonds. So bottom line- if you have time, do it. If not, don’t worry about it. =)
Related Recipes:
- Are you in the mood for pasta instead? Try these Vegan Lasagna Rolls, very similar to this recipe for Eggplant Roll Ups, but made with pasta noodles.
- Leftover eggplant? Try this Air Fryer Eggplant for a super crispy dinner option (which also uses the Almond Ricotta).
If you try these Eggplant Roll Ups, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. We love to see our recipes being made in YOUR kitchen!
Eggplant Roll Ups (Vegan, Gluten-Free)
Pin RateEquipment
- 8×8 baking dish
- Medium skillet
- Mandoline Slicer (optional)
Ingredients
- 2 tablespoons unsalted vegetable broth - (may need additional 2 tablespoons)
- 2 cloves garlic - minced
- 4 ounces fresh mushrooms - finely diced (roughly 1 3/4 cups)
- 1 medium zucchini - finely diced (roughly 1 3/4 cups)
- 1 small/medium eggplant - (about 7-8 inches long and 3 inches thick; roughly 1 pound- the narrower, the better)
- 1 batch Almond Ricotta - (makes 1 cup)
- 1 1/2 cups marinara sauce - (low sodium if possible, also check for oil-free)
- fresh basil - optional for garnish
Instructions
- Preheat oven to 400F.
- In a large skillet over medium heat, add the vegetable broth and minced garlic. Bring to a simmer and cook for 30 seconds, stirring. Add the diced mushrooms and zucchini. Cook for about 4-5 minutes or until soft, stirring occasionally. If the vegetables stick to the pan, add 1-2 tablespoons of vegetable broth and stir. Remove from heat and set aside to cool.
- Next, cut off the stem of the eggplant, and cut about 1 inch off the other end. Then, using a mandoline (preferred method) or a knife, carefully slice into very thin strips (about 1/8 inch or 3mm). Note: You may need to trim the edges of the eggplant a bit, depending on the width of your mandoline. You only need 10 slices of eggplant for this recipe. If you have extra, use the remaining for another recipe (such as stir fries or bowls).
- Meanwhile, make the Almond Ricotta in a food processor or blender.
- Next, add about 1/2 cup of the remaining marinara sauce on the bottom of a 8×8 baking dish*. Then to each eggplant slice, add 1 1/2 tablespoons almond ricotta and a scoop of veggies (about 2 tablespoons). Then roll up and add each roll to the baking dish. Note: you can do 1 roll at a time, or put all of the eggplant slices on a cutting board and distribute ricotta/veggies to all pieces before rolling, to ensure even distribution of the filling. When all rolls are added to the baking dish, add another 1 cup of marinara evenly on top of the eggplant rolls.
- Bake uncovered for 400 F, for 40-45 minutes, until bubbling and the eggplant is soft. Let sit for 5 minutes before serving to cool slightly. Add additional sauce, if desired. Serve with garlic bread or a salad. This recipe makes 10 eggplant roll-ups and serves 4 (2 1/2 roll-ups per serving).
Video
Notes
- Pre-prep tips- To make it easier, make the Almond Ricotta, and/or chop the mushrooms and zucchini in advance.
- In some recipes, it’s recommended to salt eggplant to remove bitterness. But since this dish is being cooked in the sauce, there is no need to salt before cooking (and no difference in taste).
- *You can also use a 9×13 baking dish for this recipe. The eggplant rolls will fit in both sizes, but will fit more snugly in an 8×8 pan.
- When using a mandoline to slice the eggplant, be sure to apply equal pressure across the entire eggplant while slicing. It might take a few tries, but you’ll get the hang of it.
- You can easily sub out with other veggies if you wish, with 4 cups of any other raw veggies, such as diced red pepper, white onion, yellow squash, shredded or grated carrots, broccoli, or spinach.
- Test the eggplant after 40-45 minutes of baking to make sure the eggplant is the consistency you want. If it is still not easy to cut, bake for another 5-10 minutes.
- Freezing Instructions: To freeze, assemble the eggplant roll ups (do not bake) in an airtight freezer container. Freeze up to 3 months. Then when ready to bake, it’s best to let thaw first and bake as directed, at 400 F for 45 minutes.
- Storage Instructions: store these eggplant rolls in an airtight container in the fridge for 4-5 days.
Mark Wayne says
Commonly my go to recipe for family gatherings because it’s easy to scale up. Yum
As a shortcut I use vegan ricotta you can find at Whole Foods which saves a lot of time.
Christin McKamey says
Hi Mark, thanks so much. I’m so glad you love the recipe. And yes, good call on the store-bought ricotta- I’m a big fan of saving time! =)