Pour about 1/2-1/3 of the marinara sauce into an 8x8 baking dish (or similar sized dish) and reserve rest of sauce for topping / serving. Set aside.
*Eggplant cutting tip: Slice off the bottom and top of eggplant and sit it upright. Then use a sharp knife to make thin slices, about 1/4 inch thick. Alternatively, use a mandolin.
*2 lemons make ~1/3 cup juice.
*Adapted from my vegan stuffed shells. Feel free to add sautéed veggies to the filling mixture for more fiber / nutrients. My favorite is sautéed zucchini.
*Tofu inspiration from Whole Foods.
*Eggplant inspiration from Food Network.
*Nutrition information is a rough estimate calculated with the lesser amount of oil and marinara and with 1/4 cup vegan parmesan cheese per 12 rolls.