Place eggplant slices on the baking sheets and roast in 375 F (Gas Mark 5) oven for approximately 25 minutes. Distribute Set rolls seam-side down close together on the sauce in the baking dish and bake in a preheated oven at 350°F for about 15 minutes. When vegetables are done, remove from oven; reduce heat to 350°F. Test with a fork for doneness. Roast until eggplant slices are soft, and tomatoes puff and start to brown, about 15 minutes. Eggplants should be soft and pliable. Meanwhile, in medium bowl, mix spinach, ricotta or cottage cheese, egg whites and herbs. Bake on middle rack of preheated oven at 350°F until heated through and bubbling, about 35 minutes; after 20 minutes, finely grate the Parmesan and sprinkle over the To fill cannelloni, lay a slice of eggplant on a dish or countertop and place a heaping tablespoon of Cheesy Tofu Spread across the center horizontally.

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