🧀 Crispy Cheesy Eggplant Wraps: The Vegan Comfort Wrap
If you’ve been hunting for the perfect crispy cheesy eggplant wrap that delivers bold flavor, texture, and all the cozy vibes of comfort food — without the dairy or meat — you’re in for a treat.
These Crispy Cheesy Eggplant Wraps combine paper-thin roasted eggplant, melty vegan cheese, and a creamy, spicy filling for a plant-based wrap you’ll crave again and again. Ideal for lunch, dinner, meal prep, or even party platters.
🥕 What Makes These Crispy Cheesy Eggplant Wraps So Special?
Let’s break it down:
- Crispy on the outside, creamy on the inside: Roasted eggplant turns perfectly flexible and lightly crisp at the edges.
- Melty vegan cheese: For best results, choose a cheese that melts and hardens to help the eggplant slices stick together and hold their shape.
- Flavor-packed fillings: From zesty arugula to creamy vegan mayo, each bite is full of contrast and crunch.
- No wrap needed: The eggplant becomes your “wrap,” keeping this recipe naturally gluten-free and grain-free.
🧀 The Best Vegan Cheese for Crispy Cheesy Eggplant Wraps
Not all vegan cheeses are created equal, especially when it comes to meltability. For this recipe, you want a vegan cheese that melts well and firms up slightly as it cools, acting like glue to hold the eggplant together.
Here are our top picks:
- Violife Epic Mature Cheddar Block
- Follow Your Heart Mozzarella Block
- Miyoko’s Liquid Mozzarella (perfect for baking!)
You can also get creative and mix two types of cheese for extra flavor depth.
🥬 Filling Ideas for Crispy Cheesy Eggplant Wraps
This is where the fun begins! The wraps are endlessly customizable. Below are the fillings used in this version, but feel free to mix it up with your favorite ingredients:
- Vegan cream cheese
- Fresh arugula
- Vegan mortadella
- Juicy tomato slices
- Thinly sliced red onion
- Sriracha mayo (or your favorite spicy sauce!)
📌 Pro Tip: Prep a wrap bar and let everyone customize their own crispy eggplant roll!
🍽 How to Make Crispy Cheesy Eggplant Wraps (Quick Overview)
Making these wraps is simple! Here’s the short version:
👉 Scroll down to the recipe card for full details!
🔄 Variations on Crispy Cheesy Eggplant Wraps
These wraps are easy to make your own! Try these fun variations:
- Eggplant Parm Wraps: Add marinara, fresh basil, and dairy-free parmesan.
- BBQ Eggplant Wraps: Use BBQ jackfruit or tempeh bacon inside the roll.
- Breakfast-Style Wraps: Add scrambled tofu and vegan hollandaise.
🥗 What to Serve with Crispy Cheesy Eggplant Wraps
Pair these delicious wraps with:
- A fresh arugula or kale salad with lemon vinaigrette
- Roasted sweet potato wedges
- Creamy tomato soup
- Herby couscous or quinoa
They also make a gorgeous appetizer when sliced into pinwheels and served on a party platter!
❓ FAQs About Crispy Cheesy Eggplant Wraps
Yes! Let them cool, roll, and store in an airtight container in the fridge for up to 3 days.
The cheese helps bind the eggplant slices together. If skipping it, use a binder like mashed white beans or hummus — but the texture will differ.
Swap in grilled tofu, tempeh bacon, or any vegan deli slices you love.
Zucchini is too watery and fragile for this method. Stick with firm eggplant for best results.
Yes — as long as your fillings (like vegan deli slices and sauces) are gluten-free!
💬 Final Thoughts on Crispy Cheesy Eggplant Wraps
Whether you’re vegan, gluten-free, or just eggplant-curious, these Crispy Cheesy Eggplant Wraps are here to impress. They’re cheesy, savory, and endlessly customizable — all with whole food ingredients and big flavor.
Looking for more viral-worthy vegan recipes like this one?
👉 Visit Dr. Vegan for more recipes, how-to guides, and plant-based hacks that make eating vegan fun, easy, and flavor-packed.
Crispy Cheesy Eggplant Wraps
Equipment
- Baking sheet
- Parchment paper or silicone mat
- Sharp knife or mandoline
- Oven
- Mixing bowl
- Spatula
Ingredients
- 2 medium eggplants (sliced thin — either lengthwise or into rounds, about 1/8 inch thick)
- 6 oz shredded cheese
👉 For vegans: use a cheese that melts and hardens when cooled, such as:
- Violife Epic Mature Cheddar Block
- Follow Your Heart Mozzarella Block
- Miyoko’s Liquid Mozzarella (for baking)
👉 For non-vegans: regular shredded mozzarella works great too.
Instructions
- 1. Preheat oven to 400°F (205°C).
- 2. Prep the eggplant: Place the slices on paper towels, lightly salt them, and let sit for 10 minutes to draw out excess moisture. Pat dry thoroughly.
- 3. Form the cheese base: Line a baking sheet with parchment paper.
- 4. Add eggplant slices:– Lay the eggplant slices in slightly overlapping rows.– sprinkle cheese over the overlapping areas to help the slices stick together and hold their shape.– Season with salt and pepper.
- 5. Top with remaining cheese: Cover the eggplant completely with the rest of the cheese.
- 6. Bake for 20–25 minutes, until the cheese is golden and bubbly around the edges and the eggplant is soft and cooked through.
- 7. Let cool for 5-10 minutes on a cool surface after baking — this step helps the cheese firm up and gives the wrap structure.
- 8. Assemble your wraps:– Transfer to a cutting board, flip it cheese side down and add cream cheese, arugula, mortadella, tomato, onion, and sriracha mayo.– Fold or roll and enjoy warm!