Start by slicing egpplant length wise into thin slices and roast them. While the eggplant slices are baking make the filling by using either ricotta cheese or tofu ricotta, mushrooms and tofu. Fill the baked eggplant slices, roll them and place them in a bed of marinara sauce. Bake and done!
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My mom loved this dessert so much, I had to hide the pan from her to keep her from having a third slice!
Absolutely divine! This is one of my favorite cakes ever!
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