Eggplant and Veggie Roll-ups Print Recipe Print Recipe

I’m sorry. I should have shared this sooner because now you’re all going to fall in love with this recipe and there’s barely a month left of eggplant season.  I do hope you can forgive me. How about I break out the pumpkin recipes next… forgive me now?

I usually find that most eggplant recipes call for cheese or at a restaurant they come completely breaded. Not saying that’s bad, well… bad for someone like me who’s sensitive to dairy and can’t eat gluten.

Taking matters into my own hands, I created this eggplant roll up, filled with good-for-you veggies! The great thing about this is you can add cheese, chicken, or whatever your precious little heart desires. Don’t like mushrooms? Fine, leave them out. See, it’s super duper easy!

I’m moderately obsessed with this recipe. I’ve made it twice already and ate every. single. bite. There was no sharing. Now that I think about it, I don’t even think my husband knew these were in our fridge.  Not for long, but still.

Now hurry,  go to the store, run if you have to and buy a last of the eggplant before it’s replaced with squash… that I just bought…

Tip: if you don’t like eggplant, swap out for zucchini

Mmmm… ready to eat!

Eggplant Veggie Roll-up Recipe

PRINT Recipe


  • 1 large eggplant, cut lengthwise into 8-10 slices, depending on size
  • 4 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 cups portobello mushrooms, chopped
  • 1 bell pepper [red, yellow or orange], diced
  • 1 cup fresh spinach
  • garlic powder
  • salt + pepper
  • 1 1/2 cups of tomato sauce – canned or homemade
  • Fresh basil for garnish, optional


  • Add grilled chicken
  • Add Cheese
  • Swap out the eggplant for zucchini



Preheat oven to 350 degrees F.

On a non-stick baking sheet, lay the eggplant slices down and brush with olive oil. Bake for 15 minutes. Remove and set aside.

In a large skillet on, heat 2 tablespoons of olive oil over medium heat, saute onions until translucent. Add mushrooms, bell pepper and garlic powder. Cook until tender before adding the spinach. Once the spinach has wilted, remove mixture from heat and season with salt + pepper to taste.

Meanwhile in a medium saucepan heat tomato sauce.

Spoon a small mixture of the onion/mushroom onto one end of the baked eggplant and roll up, place in a baking dish [with sides] – don’t stack, but lay them side by side. Cover with tomato sauce, sprinkle with basil [optional] and bake for about 20 minutes.


*Gluten-free *Dairy-free

Eggplant recipes from around the web…

Curried Eggplant & Quinoa Burgers – With Style and Grace

Spinach and Eggplant Salad – Aggie’s Kitchen

Roasted Eggplant with Mint – White on Rice

Eggplant and Tofu in Spicy Garlic Sauce – FatFree Vegan Kitchen

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  • Jessica @ How Sweet

    you may get me to eat veggies with this.

  • Maria

    Love this one! My kind of meal!

  • Tres Delicious

    Such an awesome idea to delight up eggplants. That will be another favorite from us.

  • Valerie

    oh my goodness! looks delicious! nom nom

  • lisi

    I bought an eggplant on impulse the other day, and this is a GENIUS way to use it! Also, these seem to be very healthy. I’m glad I ran into this recipe!

  • Lena

    I have been eating lots of eggplants in the last weeks, I just love it. This sounds great, I think I’ll make this for myself… Thanks for the recipe

  • Bev Weidner

    Oh. My. Stars.

    If there was a way for me to unhinge my jaw and inhale 3 plates of that, I would NOT be afraid to do it.

  • Jessica

    I love the idea of rolled eggplant! These look AMAZING! Can’t wait to try 🙂

  • New York Diaries

    this is so unique! AND it looks delicious…I need to put this on my list of recipes to try!

  • Joanna

    Discovered your site today and spontaneously tried out this recipe – absolutely delicious veggie dish, perfect for these late summer days!

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  • SallyBR

    Found your blog today via stumble, and loved it!

    I completely agree on rolatini versions from restaurants, it seems they bury the poor eggplant under all sorts of heavy things and/or load the filing with cheese

    your version seems perfect to me!

  • Alison @ Ingredients, Inc.

    These look delish!

  • Jamie

    Found your site through FoodGawker today. My eggplant dish is in the oven right now! I’m eating the stuffings while I wait… 🙂 Thanks for posting.

  • Debbie

    Eating this right now. It is deeeeeeeeelicious! I rarely cook with eggplant, but this will make it into my rotation.

  • Marykielty

    This was such a perfect meal, we loved it!

  • Anonymous

    so happy you liked it!