https://www.fromthegroundupwellness.com/recipes/vegan-eggplant-cannelloni When vegetables are done, remove from oven; reduce heat to 350°F. 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 https://www.thepetitecook.com/30-easy-vegetarian-eggplant-recipes Meanwhile, in medium bowl, mix spinach, ricotta or cottage cheese, egg whites and herbs. 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. Roast until eggplant slices are soft, and tomatoes puff and start to brown, about 15 minutes. Test with a fork for doneness. https://foodal.com/recipes/vegetarian/eggplant-kale-ricotta-cannelloni Eggplants should be soft and pliable. 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. Place eggplant slices on the baking sheets and roast in 375 F (Gas Mark 5) oven for approximately 25 minutes. https://divaliciousrecipes.com/aubergine-eggplant-cannelloni