Directions for Prep:

Lightly spray eggplant with olive oil. Place on hot broiler until eggplant is soft enough to roll without tearing.

Sauté the mushrooms, bell peppers, onions, carrots, celery, and garlic until just tender.

Add spinach. Take off heat and place in mixing bowl.

Toss in 2 to 3 tablespoons of pasta sauce and shredded soy cheese.

Place some of mixture on each eggplant slice and roll.

Directions for Cooking

Place eggplant rolls in lightly oiled sauté pan. Top with marinara sauce and small amount of shredded cheese.

Bake in oven until hot through.