2 medium eggplants
12 ounces tofu
1/2 to 1 teaspoon salt
2 to 3 teaspoons dried, crushed oregano
2 to 3 teaspoons dried, crushed basil olive oil
1 (28 ounce) can marinara sauce

Peel eggplants and slice lengthwise into 1/4-inch slices. Salt lightly and place on nonstick or lightly oiled baking sheet in broiler about 5 to 6 inches from heat, for about 5 minutes each side, until just soft enough to be rolled easily. Allow to cool until able to handle.

Meanwhile, place tofu, salt and spices in food processor and blend briefly until smooth.

Lightly oil a casserole dish with olive oil and spread a few spoonsful of marinara sauce in the bottom. Spread each slice of eggplant with the tofu mixture and roll up, then place rolls side by side in casserole dish. Cover each layer of eggplant rolls with marinara sauce, then bake at 375 degrees F for about 40 minutes.