Preheat oven to 425 degrees F. Salt eggplant slices on both sides and arrange in a colander in the sink to remove excess water for 15 minutes. Rinse salted eggplant slices well and dry thoroughly between two clean absorbent towels. Lay a baking sheet on top and place something heavy on top to absorb excess moisture. Arrange slices on 1-2 baking sheets in an even layer and bake oven for 13-15 minutes. Set aside and reduce heat to 375 degrees F.
While eggplant is baking, add all tofu filling ingredients to a blender and pulse to combine, scraping down sides as needed.
You are looking for a semi-pureed mixture with bits of basil still intact.
Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.
Scoop generous amounts (about 3 Tbsp) of ricotta filling onto each eggplant slice and roll up. Place seam side down in the sauce-lined baking dish.
Pour about 1 cup marinara sauce into an 8x8 baking dish and reserve rest of sauce for topping / serving.
Pour more sauce down the center of the rolls for extra flavour.
Bake for 15-23 minutes, or until sauce is bubbly and warm. Serve immediately.