I made this a few nights ago and intended to take a picture, but it got eaten too quickly :( Anyway, it was absolutely delicious and really easy.
-1 large eggplant, sliced lengthwise into 1/4" slices (I used a mandoline -- if you don't have one you might want to buy two eggplants in case you mess up some of the slices ;) )
-Tomato sauce of choice, I used Muir Glen cabernet marinara
-1 recipe
PPK tofu-basil ricotta-Optional: soy "parmesan" (I skipped this and it was still great)
If you have time, salt/drain/press/rinse the eggplant slices. If not it'll probably still be fine :)
Grill or broil the eggplant slices with a little bit of cooking spray or olive oil on both sides until browned. I broiled them on high for 10 minutes on one side, 5-10 minutes on the other.
Stack up the slices on a plate and cover tightly with aluminum foil. This will cause them to steam so that they're easier to roll up. At this point I made the tofu "ricotta".
Roll up each eggplant slice with about 2oz of the ricotta mix, then place it seam side down in a small casserole dish. Cover the whole thing with tomato sauce, sprinkle with parmesan if using, and bake at 350 for 20-25 minutes. This serves 2-3 people; my husband ate it with whole wheat pasta with olive oil and garlic, I ate it with a spinach salad.
( Text of vegan ricotta under the cut )