Grilled Eggplant Manicotti

by Oscar


  • 3 medium eggplants
  • about 3 tbsp olive oil
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 large yellow onion, chopped
  • 1 tbsp dried oregano
  • 1 tbsp italian seasoning
  • 1 1/2 tsp fresh basil, chopped, plus more for garnish
  • 1 28oz can peeled tomatoes, whole or crushed/chopped
  • 1 6oz can tomato paste
  • 1 tsp salt, plus more to taste
  • fresh ground black pepper, to taste
  • 1 8oz bag Vegan Mozzarella Shreds
  • Vegan Parmesan Grated, to serve


  1. Wash and dry eggplants. Remove green tops and slice, lengthwise, into 1/3-inch strips. Sprinkle salt on the flesh of each eggplant, about 1/2 tsp per side. Let sit for 20-30 minutes to draw out extra moisture.
  2. Preheat a charcoal or gas grill to medium-high. Pat eggplant down with a paper towel, removing liquid and any excess salt. Brush each side with about 1/2 tsp olive oil, and grill about 2-3 minutes each side, until grill marks appear and eggplant is halfway cooked but not soft. Remove eggplant and set aside to cool.
  3. In a large pot, heat extra virgin olive oil over medium heat. Add onions and garlic and cook, stirring occasionally, until onions are translucent, about 3-4 minutes. Add herbs and cook, stirring occasionally, until herbs are fragrant, about 5 minutes. Remove about half the onion mixture and set aside.
  4. Add in peeled tomatoes and tomato sauce. Stir to mix, add salt and pepper, and simmer about 20 minutes.
  5. Preheat oven to 425°F. Using a large cutting board, spoon about 1 tsp of onion mixture into one end of each eggplant strip. Sprinkle a generous amount of Vegan Gourmet Mozzarella Shreds on top of onion mixture, and roll up, lengthwise. Place each eggplant in a baking dish, top with tomato sauce.
  6. Place in oven and cook about 20-25 minutes or cheese is fully melted and gooey. Sprinkle generously with Vegan Parmesan, and serve. Garnish with fresh basil leaves.

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