Take control of your health: Learn more about our Plant-Based Nutrition CertificateLearn more about our Plant-Based Nutrition Certificate
Recipes » Main Dish » Eggplant Rotolo
CNS Logo
recipe Eggplant Rotolo

What You'll Need


3 eggplants thinly sliced (lengthwise)

1 package firm tofu

6 Tbsp tomato paste

2 cloves garlic, crushed

1 large handful fresh basil

1 Tbsp + 2 tsp oregano

2 cups Swiss chard, sliced thinly

1 28 oz can diced tomatoes

1 large onion, diced


How to Make It


1 Place the thinly sliced eggplant into 350 degrees F oven until the eggplant is tender but not too soft. Remove from oven when finished and allow to cool

2 For the sauce, saute the onion in a small amount of water or vegetable broth until soft

3 Add 2 tsp oregano and 3 Tbsp tomato paste and stir well.

4 Add the diced tomatoes stirring thoroughly, simmer for 20 minutes.

5 For the filling, crumble the tofu into a hot pan, add the garlic, 1 Tbsp oregano, basil and Swiss chard and cook until the chard is soft.

6 Add 3 Tbsp tomato paste and stir well.

7 Allow mixture to cool.

8 Place 1-2 Tbsp of mixture into the center of the eggplant and roll, ensuring that the the overlapping piece is placed down in a baking dish.

9 Top with sauce and bake in the oven for 15 minutes.

Copyright 2019 Center for Nutrition Studies. All rights reserved.

We’ve partnered with renowned online education provider eCornell, to offer a revolutionary program to help you understand the importance of diet and nutrition for your life. In a few short weeks arm yourself with the knowledge you need to improve your overall health, learn new skills, or even inspire a career change. Hear what people are saying.

100% online, work at your own pace
Attentive and interactive learning team
Science-based foundation
A trusted credential

Sign up for our free newsletter

Inspiring articles and recipes in your inbox