Step 1

Preheat oven to 300ºF. Cut the eggplant in half lengthwise and slice into ¼-inch thin slices using a mandolin or a sharp knife. Place the slices on a parchment lined baking sheet and sprinkle with about 1 teaspoon of kosher salt. After 20 minutes, blot dry. Bake for 20 minutes or until soft.

Step 2

Steam the rainbow chard leaves and the garlic cloves for 5 minutes. Place the steamed garlic cloves in a blender and place the leaves on a kitchen towel to dry. Drain the cashews and discard the soaking water. Add the cashews, 1/2 cup fresh water, lemon juice, salt and pepper to the garlic in the blender. Process until creamy, adding more water if needed. Scrape the cashew cream into the bowl.

Step 3

Using a kitchen towel, wring the chard leaves dry. Chop fine and place in a large bowl. Add to the cashew cream.

Step 4

Sauté the chard stems in the oil over medium heat until soft, about 7 minutes. Add to the cashew cream. Add the tofu, lemon zest, and red pepper flakes. Mix well and adjust for salt, pepper and lemon.

Step 5

Fill the bottom of a 9 x 12-inch baking dish with marinara sauce (about 1 ½ cups.) Spoon a heaping tablespoon of ricotta onto the short end of each eggplant slice. Roll up and place in the pan atop the marinara. Repeat until you have about 24 rollatini.

Step 6

Spoon more marinara down the center of the rollatini. Drizzle with pesto and bake for 20 minutes at 375ºF.

Step 7

Serve warm, topped with more pesto if needed, and fresh basil sprigs.