Eggplant and Zucchini Rollatini with Tofu Ricotta

-1 Preheat the oven to 425 F
-1 Cut the ends off of the eggplant and zucchini and slice them lengthwise to about 1u0022 thick strips. Layer them on a parchment lined sheet pan or large cutting board and sprinkle salt over them. Let them sit for 10 minutes to help release some moisture while you prepare the tofu ricotta.
-1 In a large bowl, mash the tofu then add in the remaining tofu ricotta ingredients. You can also blend the tofu ricotta, but I prefer mine with a little texture. 
-1 After 10 minutes of letting the vegetables sit, pat them dry with a dish cloth to absorb any water that released. 
-1 Brush the eggplant and zucchini with olive oil, then bake for 15 minutes, flip and bake for another 10 minutes. You can set them under the broiler for the last 2 minutes. 
-1 Lower the oven temperature to 375 F
-1 Once the vegetables are cooked, let them cool slightly then scoop about 1 tbsp of the tofu ricotta to each end of the zucchini and eggplant and roll them up. Repeat with remaining tofu and vegetables.
-1 In a 9 x 13 baking pan, add a layer of marinara sauce to the bottom, then add the rolled zucchini and eggplant on top of the marinara sauce.
-1 Cover with the remaining sauce and sprinkle with cheese. Cover the dish with foil and bake for 15 minutes, then bake uncovered for 10 minutes. 
-1 Top with fresh chopped basil and parmesan.