• Preheat the oven to 430°F (220°C). Line a large baking sheet with parchment paper and lightly oil the paper with olive oil.

Slice Eggplant

• Trim eggplant ends, don't peel the skin off, and slice lengthwise into 1/4-inch slices (6mm). Look at the pictures above in this post for visual help on how to hold the eggplant to cut it perfectly.
• Sprinkle salt on both sides of the eggplant slices and set aside 10 minutes until the eggplants sweat.

Prepare tofu filling

• Meanwhile, prepare one batch of my Vegan Cottage Cheese Recipe and stir in the extra ingredients listed above: chopped basil, crushed garlic, nutritional yeast, and salt. Set aside in the fridge.

Bake eggplant slices

• Pat dry the eggplant slices with absorbent paper to remove extra salt and the water that naturally extracted from eggplant.
• Brush both sides of the eggplant with olive oil and place on the prepared baking tray.
• Bake for 35-40 minutes, flipping halfway.

Prepare tomato sauce

• Meanwhile, place all the tomato sauce ingredients in a non-stick saucepan. Bring over medium heat and simmer for about 5 minutes until warm and fragrant. Remove from heat and set aside until the eggplant slices are cooked.

Assemble the rollatini dish

• Reduce oven temperature to 350°F (180°C).
• Grease a large baking dish with olive oil and spread 1/2 cup of tomato sauce at the bottom of the pan. Set aside.
• Line in front of you the baked eggplant slices, lukewarm tomato sauce and tofu filling.
• Place one eggplant slice in front of you and place two tablespoons of the tofu filling at the bottom of the slice. Roll tightly up to the top and place in the baking dish (watch my picture above for visual help). Repeat with the remaining eggplant slices and place each eggplant rollatini next to the other in the container.
• Top the rollatini with the lukewarm tomato sauce and sprinkle vegan cheese all over the dish.
• Bake for 15-20 minutes or until the sauce is bubbly, the cheese is grated, and the tofu filling is warm.

Storage

• Store leftovers in the fridge in an airtight container for up to 3 days or freeze them for up to 1 month.