Instructions: Slice aubergine lengthwise 1/4 inch thick. Discard the first slice as you do not want whole skin. Spray a large cookie sheet with non-stick coating. Lay aubergine slices on sheet, place under broiler and cook for 1-2 minutes on each side.

In a large mixing bowl, mix together ricotta cheese, tofu, spinach, onion, salt and pepper. Spread the cheese mixture evenly over each aubergine and slice. Roll up each slice and place in a 3-qt casserole dish that has been sprayed with cooking spray. Pour pasta sauce over rollups.

Cover and bake in a 350F oven for one hour.

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