Eggplant tofu lasagna rolls

1 eggplant, cut lengthwise in 1/4"-1/2" thick sheets or slices (for rolling)
1 Tbsp canola oil + olive oil spray
1 tsp black pepper
1 tsp Mrs Dash Garlic & Herb Seasoning
1 tsp garlic powder
1 dash salt
1/2 block extra firm tofu, pressed & drained
1 cup prepared tomato sauce (from jar or homemade) + 1/4 cup reserved
1 cup raw baby spinach, chopped
generous handful shredded part-skim mozzarella cheese + small handful reserved

* If your eggplant is sliced too thinly, it will fall apart or split when attempting to roll it up. Be sure to cook long enough before rolling or it will be chewy.

Preheat oven to 350F.
1. Place sheets of eggplant on foil-lined, lightly oiled baking sheet, drizzle with canola oil, season with pepper, garlic, Mrs Dash, and just a light sprinkle of salt if desired. Spray with olive oil if desired.
2. Bake for 10-15 minutes, or until eggplant is just barely cooked through and softened. Remove from oven and allow eggplant to cool before handling.
3. Crumble tofu in medium bowl. Mix in cheese, spinach, and sauce.
4. Spoon tofu mixture on widest part of each eggplant slice.
5. Roll each slice starting from widest end with mixture to narrow end.
6. Place eggplant rolls in baking dish, spoon reserved tomato sauce on top.
7. Bake for about 20 mins or until tofu mixture is heated through and cheese is melted.
8. Sprinkle remaining cheese on rolls if desired and allow rolls to cool slightly before serving.

Serving idea: Serve with a fresh baby spinach salad.

Serving Size: Makes approx. 4 2-roll servings