• Slice Egglant. Start by finely slice the Eggplant lengthways and spread the slices in a trey.
  2 medium eggplants
• Sprinkle salt on top of them and let them "sweat" for 30 minutes (this will remove the Eggplant's bitter flavor).
  1 tablespoon salt

Filling

• Steam the cauliflower head or boil it in 5 cups of water and cook it for 10 minutes.
  1 small cauliflower head
• Soak the porcini mushrooms in 2 cups of warm water for 5 minutes.
  1 ounce dry porcini mushrooms
• Crumble the tofu with your hands.
  9 ounces organic extra firm tofu
• Chop and stir fry. Chop the parsley, onion, and garlic and stir fry them with the tofu on medium heat until the mix is fragrant and pale golden, approximately 5 minutes.
  1 medium onion, 2 garlic cloves, 1 cup parsley, 9 ounces organic extra firm tofu
• Coarsely chop the steamed cauliflower and hydrated mushrooms and add them to the onion mix. Cook for another 5 minutes.
  1 small cauliflower head, 1 ounce dry porcini mushrooms
• Blend. In a food processor or blender, mix the stir fry mixture, the cauliflower, mushrooms, plus the nutritional yeast, rosemary, salt, and pepper.
  12 tablespoons nutritional yeast, 1 rosemary sprig, 1 teaspoon salt, ½ teaspoon black pepper
• Remove any excess salt from the eggplant layers.
  2 medium eggplants
• Grill. Lightly grill the eggplant layers on a skillet and reserve them on a plate to start preparing the involtinis.
  2 medium eggplants
• Roll. Add the tofu filling to the narrow end of the eggplant slices, roll them up and place them in a skillet with some Vegan bechamel sauce on the bottom.
  vegan bechamel sauce
• Top. After finishing the rolls, top them with the rest of the bechamel sauce.
  vegan bechamel sauce
• Cook in a skillet at a medium-low temperature for about 10 minutes until they are meltingly tender.
  4 vegan Parmesan Cheese