Preheat oven to 425 F.

In a colander, add eggplant slices and salt.

Set aside for 12-15 minutes to remove excess water and bitterness.

Rinse eggplant well and dry completely with paper towel. Press them down with a sheet to remove all water.

On baking sheets arrange eggplant slices in even layer.

Bake for 12-15 minutes.

Set aside.

Reduce heat to 375 F.

Add tofu, lemon juice, nutritional yeast, fresh basil, oregano, salt, pepper and extra virgin olive oil to food processor and pulse to combine well.

Scrape down sides if needed.

Some texture is desired.

Taste and adjust as needed.

In a baking dish, add 1/2 of tomato sauce and save the rest.

Set aside.

Remove eggplant from oven.

Scoop a generous amount of filling onto each eggplant slice.

Roll up.

Place seam side down in sauce lined baking dish.

Continue until all filling and eggplant is done.

Pour more sauce down center of rolls to bring in more flavor.

Place back in oven.

Cook for 17-25 minutes.

Sauce should bubble and tops of rolls brown slightly.

Serve warm with vegan parmesan cheese and fresh basil leaves.