2 large eggplants \t 1 cup reduced-fat ricotta (see dairy-free recipe below) \t 1/2 cup shredded mozzarella or vegan cheese, divided \t 1/2 cup shredded parmesan or nutritional yeast \t 9 oz frozen spinach/thawed and squeezed \t1 egg \t 1 clove garlic, minced \t Salt and pepper to taste \t 1 cup marinara Dairy Free Ricotta (option) \t2- 12oz blocks extra firm tofu, \t1 teaspoon honey or agave \t2 teaspoon apple cider vinegar, \t2 teaspoon salt To Make: \tMash tofu and add ingredients. \tWill keep for 3-4 days in an air-tight container. Directions: \tPreheat oven to 400° F. Remove eggplants ends and slice them thinly lengthwise. \tSpray a baking sheet with olive oil and place 12 eggplant slices on it. You may need to use two baking sheets or bake the eggplant in two batches depending on the size of your oven. \tBake for 10 minutes, remove from the oven and let cool. \tWhile eggplants are cooking, prepare a ricotta/spinach mixture. In a bowl, combine ricotta, mozzarella (1/2 cup), parmesan (or nutritional yeast if dairy-free), spinach, egg, and garlic. \tSpread 1/2 cup tomato sauce on the bottom of a large baking dish. \tGenerously spread ricotta/spinach mixture on an eggplant slice (about two heaped tablespoons), roll it, and arrange in prepared dish, seam side down. Continue with remaining eggplant. Top with remaining tomato sauce (1/2 cup) and sprinkle with remaining mozzarella (1 cup). \tCover with foil, reduce oven to 350° F, and bake for 45 minutes. Remove foil and bake for another 15 minutes. Remove & let cool. Serves 12.