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A white plate with 2 pieces of eggplant roll up casserole on top, with fresh basil and a side of sauce.

Eggplant Roll Ups (Vegan, Gluten-Free)

5 from 1 vote
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 4
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!


  • 8x8 baking dish
  • Food Processor or Blender
  • Medium skillet
  • Mandoline Slicer (optional)


  • 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


  • 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. 
    A medium skillet with cooked mushrooms and zucchini.
  • 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 8x8 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.
    3 photos showing a baking dish with marinara, eggplant rolls ups in the dish and then covered with marinara.
  • 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).
    A white plate with 2 pieces of eggplant roll up casserole on top, with fresh basil and a side of sauce.



  • 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 9x13 baking dish for this recipe. The eggplant rolls will fit in both sizes, but will fit more snugly in an 8x8 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.


Serving: 2.5eggplant rolls | Calories: 309kcal | Carbohydrates: 25g | Protein: 12g | Fat: 19.9g | Sodium: 351mg | Sugar: 11.7g
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