Start by finely slice the Eggplant lengthways and spread the slices in a trey.
Sprinkle salt on top of them and let them "sweat" for 30 minutes (this will remove the Eggplant's bitter flavor).
Now let's get into preparing the filling.
Steam the cauliflory head of boil 1 liter of water and cook the cauliflower for 10 minutes.
Soak the porcini mushrooms in 2 cups of warm water for 5 minutes.
Crumble the tofu with your hands.
Coarsely 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.
Coarsely chop the steamed cauliflower and hydrated mushrooms and add them to the onion mix. Cook for another 5 minutes.
In a food processor or blender, prepare a mixture with mixture plus the nutritional yeast, rosemary, salt, and pepper.
Remove any excess salt from the eggplant layers.
Lightly grill the eggplant layers on a grill or skillet and reserve them on a plate to start preparing the involtinis.
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.
Put some bechamel sauce in the skillet and place the involtini altogether.
After finishing the rolls, top them with the rest of the bechamel sauce.
Cook in a skillet at a medium-low temperature for about 10 minutes until they are meltingly tender.