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Eggplant Roll Ups


Simple to make and always a hit, these baked eggplant rolls will disappear quickly. You might want to double the recipe!

  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (44)


2 large eggplants, peeled and sliced lengthwise 1/4 inch thick
2-3 tablespoons water
2 medium red bell peppers, seeded and coarsely chopped
1 medium onion, coarsely chopped
1 cup chopped carrots
1/2 cup chopped celery
4 cloves garlic, chopped
8 ounces baby spinach
1 tablespoon Dr. Fuhrman's VegiZest or other no-salt seasoning blend, adjusted to taste
2 cups no-salt-added or low sodium pasta sauce, divided
2 ounces nondairy mozzarella-type cheese


Preheat oven to 350 degrees F. Lightly oil a non-stick baking pan. Arrange eggplant in a single layer in the pan. Bake about 20 minutes or until eggplant is flexible enough to roll up easily. Set aside.

Heat 2 tablespoons water in a large pan, add the bell pepper, onion, carrots, celery,and garlic; saute until just tender, adding more water if needed. Add the spinach and VegiZest and cook until spinach is wilted.

Transfer to a mixing bowl. Mix in 2 to 3 tablespoons of the pasta sauce and the shredded cheese.

Spread about 1/4 cup of the pasta sauce in the bottom of a baking pan. Put some of the vegetable mixture on each eggplant slice, roll up and place in a pan. Pour the remaining sauce over the eggplant rolls. Bake for 20-30 minutes, until heated through.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 6

Per Serving:

Calories 171
Protein 8 g
Carbohydrates 27 g
Sugars 13 g
Total Fat 5.1 g
Saturated Fat 0.8 g
Cholesterol 3.1 mg
Sodium 151 mg
Fiber 10.4 g
Beta-Carotene 4932 ug
Vitamin C 71 mg
Calcium 171 mg
Iron 2.7 mg
Folate 161 ug
Magnesium 87 mg
Potassium 1122 mg
Zinc 1.2 mg
Selenium 3.8 ug

My Rating: 
(click on a star to select your rating)


01/25/2007 01:43 PM

Rated this recipe: (no rating)

Abolutely fantastic! I used 5 ounces of soya kaas to decrease the sodium a bit. I make my own low salt pasta sauce. I have made many of Dr. Fuhrman's
recipes and this one goes right to the top.


02/18/2007 04:33 PM

Rated this recipe:

I'm Enna's sister. A third sister made this recipe for us, and we liked it as much as Enna (see above). It travels well through blizzards and everything, and is as good several days after preparation as it is the first day, if you can hide it from the people in your house who would eat it all in one sitting. Also, sister made it half with the cheese and half without. We liked both and couldn't decide which was better. Really scrumptious!!

Victoria1111 replies:

09/29/2016 05:02 PM

Rated this recipe: (no rating)

Thank you for sharing! That is fun to hear that it travels well through blizzards! Did you go through a blizzard(s) with your eggplant roll ups?


03/11/2007 10:17 AM

Rated this recipe:

My 15 year old daughter said this is the best dinner she had ever tasted. She took leftovers to school the next day and ate them cold and said it was still so good she had to lick her bowl - even though her friends were laughing at her!

Victoria1111 replies:

09/29/2016 05:02 PM

Rated this recipe: (no rating)

Hopefully my daughter will feel the same way as your daughter did!


09/03/2007 03:02 PM

Rated this recipe:

I use 50% more of each ingredient, in order to make 9 servings. It works better that way because then I can use the entire package of vegan mozzarella, and the entire jar of pasta sauce, and not worry about the remnants rotting in my refrigerator. I use Vegan Gourmet Mozzarella, which comes in a 10 ounce package, and contains 120mg of sodium per ounce. It is a very tasty brand, and is what really makes this recipe, however, once it is open, it will go bad very quickly, so don't count on refrigerating any unused part of it for some future use. For the pasta sauce, I use Walnut Acres Organic Tomato & Basil, which contains no added salt.

This is an excellent recipe, but check the sodium content on the vegan cheeses and pasta sauces you have available to you. Some of the vegan cheeses are much higher in sodium than the one I use. I think that the Vegan Gourmet Mozzarella is really the best tasting one if you can find it.


12/25/2007 09:40 AM

Rated this recipe:

I did not use carrots or celery. Instead I used mushrooms. I didn't roll the eggplant but instead layered slices of eggplant, the filling and a last layer of eggplant. The filling stays in plays as opposed to rolling where it squeezes out, and it cuts into squares well. It is a real keeper. Anyone would enjoy this dish.


05/28/2008 10:48 AM

Rated this recipe:

Delicious. I had extra filling so I sprinkled it on top (then added tomato sauce), then wrapped the pan in foil to prevent the stuff from singeing.I liked having pieces of the cheese on top.


11/27/2008 03:00 PM

Rated this recipe:

I'm Nats, Books' brother, and just had the recipe made by Book's sister, Macadamia. What a wonderful Thanksgiving treat along with many other recipe's from Enna, Books and others on Dr. Furman's site.


08/25/2011 10:01 PM

Rated this recipe:

I had to make this in more of a pizza-style way because the mixture was too think to roll in the eggplant slices. It worked out well and was delicious! I was surprised because I don't like red peppers that much and they have a strong taste. The combination of the ingredients made the difference. I didn't use the exact measurements but I used all the ingredients. I wish I made more after I was done. :)


12/05/2011 10:41 PM

Rated this recipe:

really tasty. bit fiddly and time consuming, so don't do this on a night when you're pressed for time.
i also added lentils to the filling and it was wonderful


01/01/2012 12:33 PM

Rated this recipe:

This is a fantastic dish! I wonder if its ok to eat as much of this dish as you like. Best dish so far that I have found. I plan on making up some this weekend to freeze for a quick dinner later in the week.


01/17/2012 02:26 PM

Rated this recipe:

Very tasty but if I made it again I would slice the eggplant and layer it with the other ingredients. It took too much time to do the roll ups and the stuffing would not stay put. I had left over filling and sauce and made another casserole combining everything with cooked whole wheat penne pasta with extra cheese sprinkled on top.


01/23/2012 06:58 PM

Rated this recipe:

We really loved this receipe!! I had a second helping and I never do that. It's good enough for us to make for Thanksgiving dinner. I just wish getting the vegetable stuffing was faster so we could make it during the week.


01/31/2012 02:04 PM

Rated this recipe:

This is definitely one of our favorite recipes, but I cut the eggplant in 1/2" rounds rather than lengthwise and make as a layered casserole. I start with some pasta sauce in the bottom of an 8x12" casserole, then layer pre cooked eggplant, vegetable mixture, cheese, eggplant, and sauce. Bake at 350 degrees for 20-25 minutes. Put on more cheese and bake 5-10 minutes more to melt cheese. When I increase the ingredients by about 50% I end up with 2 casseroles so I freeze one which is just as good when defrosted and baked.
Hope I find more recipes this flavorful.


02/10/2012 07:50 PM

Rated this recipe:

I'm not a huge eggplant fan but my husband really loved these.


02/26/2012 11:53 PM

Rated this recipe: (no rating)

Tomato is not one of my favs but one bite of this changed my mind. OH my gosh, it is fantastic. Next time I might dice the eggplant instead and I added mushrooms cooked with the liquid from the filling. I had enough for all week and had micro salad enough to go with it. At the end of a work day, I didn't mind having it every night! Lots of stars!
This comment was last edited on 02/26/2012 11:55 PM


06/20/2012 07:55 PM

Rated this recipe:

Very Good! Has a great potential for variation depending on available ingredients.


06/27/2012 12:26 PM

Rated this recipe:

This is great! I made this for my husband who is a meat and potato man and he loved it. It takes a little prep time but worth the effort.


07/24/2012 12:22 AM

Rated this recipe:

This is a wonderful recipe. I made it for the first time today and I didn't want to use non-dairy cheese because nutritionally it does not have much advantage over the dairy variety. I was afraid it'd be missing "something" though so in it's place I put about 3 TBSP of raw cashews with 2 TBSP of nutritional yeast in the blender and sprinkled it on top like parmesan. Very tasty! I can't wait to try it with mushrooms and also a bit more spinach.


11/21/2012 01:21 PM

Rated this recipe:

Delicious recipe! I layered it like a lasagna so I could use all the filling and it worked wonderfully.


11/27/2012 03:11 PM

Rated this recipe:

Amazing! Even the kids like it!


03/10/2013 12:09 AM

Rated this recipe:

This is my favourite recipe so far! I'm on Day 26 of the Six-Week Plan and this meal was so delicious and decadent that I had to keep reminding myself that it was good for me. I did follow previous comments and made this dish as a lasagna.


05/31/2013 02:10 PM

Rated this recipe: (no rating)

Pleeeeeaaaaazzzzzeeeee! Give us some picture!!! for us starter it is very hard to imagine how much of the veggie mix to put in, how it should look and all. A picture usually takes about 35 seconds to take and post! Please, please pretty, pretty please!


05/31/2013 08:55 PM

Rated this recipe: (no rating)

I made this a while ago and found it to be time consuming and had a difficult time slicing the eggplant. Would love to hear how everyone else sliced. I will try it again as a lasagna! I now can't wait to try it again after all these commments.

ttujill replies:

04/11/2021 08:00 PM

Rated this recipe: (no rating)

Mandolin for slicing is a must


06/03/2013 09:04 PM

Rated this recipe:

amazingly good!! :-) I've made it both ways - as a roll-up and as a lasagna...definitely easier as a lasagna..and I think it tastes better too! :-)


06/16/2013 07:43 AM

Rated this recipe:

Well, I finally know what I'm making for my next dinner party to wow my SAD friends! After reading the comments above I didn't try to roll it up, I went straight for the lasagna style and it has instantly hit my top three ETL recipes so far. A super delicious winner - the best meal I've had in ages - and the best thing is, there are enough leftovers for my partner and I to have for dinner tomorrow night! :)


06/29/2013 09:52 PM

Rated this recipe:

This is a great recipe. I have made several times and this sells well.

About hints on slicing the eggplant asked by Angela47:

I sliced the eggplant about a quarter of an inch, instead of a half inch. This made the slices easier to roll up, which many people commenting stated that they had trouble rolling up. The time to get the eggplant soft in the oven is a bit less.

I wash the eggplant. I cut off the top and the bottom. I leave the skin on to add flavor and nutrients. Leaving the skin on makes the eggplant easier to slice.

I use a sharp knife. I have a very good bread knife with a serrated edge that works very well.

I like adding mushrooms. I also made with peanut sauce, made from fresh ground peanut butter, lite coconut milk, assorted spices, paprika, curry spices. It makes a nice change to the tomato sauce.


08/19/2014 12:30 PM

Rated this recipe:

Made this last night for dinner. It was excellent!


10/02/2014 04:17 PM

Rated this recipe: (no rating)

I've been making a similar dish for a few years. I top it with a tomato sauce that I make from scratch which tastes just like a meat sauce because I use Dixie Diner Beef Not! (ground style) made from 100% non GMO soybean flour (that's the only ingredient in Beef Not!)....I make the "cheese" topping using a mixture of "Soy Bleu" Cheese (getting harder to find, but it still exists) blended with tofu (about 1:1 ratio of each) comes out tasting just like a ricotta type of cheese. Sometimes I just layer the eggplant flat, with a layer of sauce & "cheese", and then a couple of more similar layers on top, instead of rolling up. Love it!


10/02/2014 06:04 PM

Rated this recipe: (no rating)

...the great tasting vegan cheeses that are available are just that; great tasting and nutritionally devoid of anything that would be considered even remotely good for you, highly processed as well as being made from highly processed oil, it could not be considered nutritionally dense by any stretch of the imagination. Hasn't anyone noticed that Fuhrman doesn't promote the use of processed oils? Frankly, I'm surprised that this recipe has been offered up as approved Fuhrman fodder. Someone did mention blending nuts and nutritional yeast as a type of parmesen cheese substitute which definately would be nutritionally coherant...


10/05/2014 09:51 PM

Rated this recipe: (no rating)

I made this yesterday and it is definitely delicious. I layered it instead of trying to roll it up (I knew that would be a disaster!) and it was just lovely. It actually reminds me of a very well made ratatoullie. I used the vegan cheese but will use home made vegan cheese in the future (8 oz Tahini, 4T almond butter and juice of 1/2 lemon.I will definitely be making this for guests over the holidays. Five stars for sure.
This comment was last edited on 10/05/2014 09:52 PM


02/15/2015 09:13 PM

Rated this recipe:

Excellent recipe. One of my favorite recipes on this site.


06/12/2016 12:40 AM

Rated this recipe:

Wasn't a very filling main meal, more like a snack or side. Felt like there was something missing. :-)


08/11/2016 09:47 AM

Rated this recipe: (no rating)

A couple people have posted that they had problems slicing the eggplant thin. I leave the skin on and cut it with a $10 electric knife. Works like a champ.


10/12/2016 07:45 PM

Rated this recipe: (no rating)

Leave skin on. No reason to peel eggplant!! Eggplant traditionally goes well with hazelnuts; I used a traditional pasta recipe that has a tomato cream sauce with toasted chopped hazelnuts and oregano... just mix it in...(without the cream of course ;)) Makes the dish just that much more substantial and also I was missing some herbal touch that was solved by the oregano. To make a crunchy crust on top mix your shredded mozzarella type cheese with part of the chopped hazelnuts and sprinkle on top.
This comment was last edited on 10/12/2016 08:10 PM


04/24/2017 09:30 AM

Rated this recipe:

Super yummy! Even good leftover. 


12/31/2017 10:43 AM

Rated this recipe:

Loved this recipe. My 8 year old could not believe that eggplants ?? tasted so good. Definitely a repeat recipe. Will adjust spices next time and have a bit of fun with different flavours. 



04/17/2018 09:36 PM

Rated this recipe:

This was OK.  It kind of reminded me of a traditional dish in many ways.  The flavors were off by just a bit.  It took too long to prepare, almost 2 hours.  I'm not sure I would bother making this again.  Rating:  3 out of 5.


05/26/2018 02:10 PM

Rated this recipe:

I love this recipe.  Even my family who literally will not touch eggplant loved it.  I appreciate all the suggestions and comments above and will try it as a lasagna, rather than roll ups.  Definitely, my Italian type go to meal.  I also make my own sauce and use carrots, celery, onions, mushrooms in the sauce to increase the vegetables in this casserole.  The sauce freezes well so it saves time from making sauce each time I make this recipe.  


10/02/2018 04:23 PM

Rated this recipe:

My family really loves this.  It is requested often.  Takes me a bit of time to prepare so it is made ahead or reserved for weekends.


03/19/2019 12:07 AM

Rated this recipe:

Holy smokes this dish is amazing!  Instantly one of my favorites!!!  I saw that someone made 2 layers of eggplant rather than do the roll-ups and I will try that because the filling squished out on a lot of the roll-ups, which didn't matter but I think making a lasagna-style is interesting.  YUM!!!!!!!!


07/29/2019 11:51 PM

Rated this recipe:

I really wanted to like this seeing all the rave reviews. I did not. The eggplant got all wilted and inedible in my opinion. The texture was just not good. However, the filling was quite good. I ended up removing the eggplant and eating the filling over brown rice/quinoa noodles. Yum!


09/06/2019 10:45 AM

Rated this recipe:

I really wanted to like this. But just didn't. Sorry.


02/18/2020 07:28 PM

Rated this recipe:

Delicious!!!! I made this exactly as the recipe is posted and it tastes wonderful! It tastes a lot like a vegetarian lasagna I've had in the past. I highly recommend you try this dish! My Family also enjoyed this. I did use the vegan "mozerella" shreds as the recipe indicated and I did sprinkle Italian seasoning Over the dish prior to popping in the oven. Thanks for the recipe!!


08/09/2020 08:24 PM

Rated this recipe: (no rating)

Absolutely loved this dish and we had never eaten eggplant before.  Feels really good to get the great taste without a stitch of pasta in it.