cruelty free · food · health · recipes · vegan

Vegan Eggplant Manicotti from Compassion Over Killing

This recipe was originally posted on

Eggplant Manicotti


  • 1 large eggplant, cut lengthwise into 12 1/4-inch thick slices
  • 1 medium onion, chopped
  • 8 ounces of firm tofu, mashed
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 1 teaspoon basil
  • 1/4 teaspoon oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • dash of nutmeg
  • 2 tablespoons whole wheat flour (optional)
  • 2 cups marinara sauce
  • Freshly chopped basil or cilantro, optional for garnish.


  1. Lightly oil a nonstick skillet and cook the first side of the eggplant slices until slightly browned. Turn and cook the second side until easily pierced with a fork. Set aside on plate.
  2. Using the same skillet, heat ¼ cup of water and cook the onion over medium-high heat until the liquid has evaporated. Then stir in the mashed tofu, spinach and seasonings, and cook for about 5 to 10 more minutes.
  3. If the mixture is very moist, add flour to help thicken it. Also add more spices to flavor as preferred.
  4. Preheat the oven to 350 degrees. Prep the baking dish by spreading a thin layer of marinara sauce along the bottom.
  5. Place a generous spoonful of the tofu spinach mixture across the center of each eggplant slice. Then, beginning with the narrow end of the eggplant, roll around the filling.
  6. Arrange the eggplant rolls in a baking dish, seam-side down. Top with marinara sauce. Cover and bake for about 20 minutes. Serve with freshly chopped basil or cilantro for a tasty garnish.

Makes 12 manicotti. Enjoy!

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