Eggplant Rollatini with Tomato Pesto Ricotta Filling - F.lli Saclà S.p.A.

Ingredients

• 1 jar Vegan Tomato Pesto with tofu
• 2 large eggplants
• 400 g firm tofu, drained
• 2 tbsp nutritional yeast
• 2 tbsp fresh lemon juice
• 1/2 tsp sea salt
• ¼ tsp freshly cracked black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup fresh basil, chopped
• 750 g store-bought or homemade marinara sauce
• Vegan mozzarella, to top
• Extra virgin olive oil
• Sea salt