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Crispy Cheesy Eggplant Wraps

These crispy cheesy eggplant wraps are a crave-worthy, satisfying plant-based meal made with thin slices of roasted eggplant layered with melty vegan cheese and stuffed with savory fillings like arugula, vegan deli slices, and creamy sriracha mayo. Perfect for meal prep, lunchboxes, or a crowd-pleasing dinner!
Course Lunch, Main Course
Cuisine Italian-Inspired, Vegan
Keyword Crispy Eggplant Recipe, dairy-free cheesy eggplant, eggplant lunch wrap, vegan eggplant wraps, vegan mozzarella wrap
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 wraps
Calories 185kcal
Cost $8–$10

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.

US Customary - Metric

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!

Nutrition

Calories: 185kcal | Carbohydrates: 14g | Protein: 12g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 271mg | Potassium: 557mg | Fiber: 7g | Sugar: 9g | Vitamin A: 340IU | Vitamin C: 5mg | Calcium: 235mg | Iron: 1mg