Go Back
+ servings
Eggplant Cannelloni

Featured Recipe: Eggplant Cannelloni (Dairy Free, Vegan)

By replacing pasta with roasted eggplant, this dish is transformed - not only making it diabetic friendly, but by giving it a flavour boost too!
Course Main Dish
Cuisine Fusion, Italian
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 8 People



  • 3 Large Eggplants
  • 0.25 Cup "Sarafino" Extra Virgin Olive Oil
  • Sea Salt (To Taste)


  • 1 Can “Harvest Sun” Crushed Tomatoes (796mL)
  • 1 tbsp Oregano
  • 1 tbsp Garlic Powder
  • 0.5 Cup Fresh Organic Basil (Chopped)
  • 0.25 Cup "Sarafino" Extra Virgin Olive Oil
  • Sea Salt (To Taste)


  • 2 Blocks “Wildwood” Organic Firm Tofu (397g/ea)
  • 0.5 Cup Nutritional Yeast
  • 0.25 Cup “Filsinger’s” Apple Cider Vinegar
  • Sea Salt (To Taste)
  • 1 tbsp Onion Powder
  • 2 Cloves Organic Garlic
  • 0.5 Cup Fresh Organic Basil
  • 1 tbsp Oregano
  • 1 Pack “Tofutti Natural” Vegan Cream Cheese (227g)


  • Preheat your oven to 375F
  • Slice the eggplant into 5cm slices, drizzle with olive oil and season with sea salt on both sides and place on a parchment lined baking sheet.
  • Bake for 30 minutes, flipping half way through and set aside.
  • In a food processor, combine all of the filling ingredients until smooth and set aside.
  • In a medium sized pot, combine all of the sauce ingredients and simmer on medium low heat for 20 minutes.
  • Spoon the filling onto each of the eggplant slices and roll them up tightly.
  • Place ½ of the sauce on the bottom of a casserole dish and place your eggplant cannelloni rolls on top.
  • Top with the remaining tomato sauce and bake at 375F for 30 minutes.
  • Top with fresh basil leaves for decoration and enjoy served hot.


Each Serving Contains:
317 calories; 14 g protein; 20 g total fat (0 g trans fat); 20g total carbohydrates (8g of sugar); 246 mg sodium (without added salt)