Stuffed Cheese Eggplant Rolls

Preheat the oven to 350 °F

Brush a non-stick baking pan with olive oil. Arrange the eggplant slices in a single layer in the pan and bake until the eggplant is flexible enough to roll up easily

In a large pan, heat 2 tablespoons of water and add the onion, carrots, bell pepper, celery, and garlic. Sauté until the vegetables are tender

Add the spinach and no-salt seasoning and cook until spinach is wilted

Transfer vegetables to a mixing bowl and add 2 tbs. of low sodium vegan pasta sauce and the shredded cheese. Combine well

Put this vegetable mixture on each eggplant slice and roll

Spread 1⁄4 cup of pasta sauce in the baking pan and place the eggplant rolls in it

Pour the remaining pasta sauce over the rolls and bake for about 25 minutes

Serve and enjoy