Slice 1 large eggplant lengthwise into planks about 1/4 inch thick. Sprinkle both sides with 1/2 teaspoon sea salt and let them sit for 15 to 20 minutes. Pat the slices dry with paper towels.

Heat a griddle or large skillet over medium heat and add 1 tablespoon olive oil. Cook the eggplant slices in batches for 2 to 3 minutes per side, until pliable enough to bend without breaking. Add more olive oil between batches as needed. Transfer to a plate and set aside.

Add cauliflower florets from 1 head of cauliflower to a food processor. Pulse until the pieces are roughly the size of rice grains.

Add 2/3 cup drained sun-dried tomatoes, 3 cloves garlic, and a handful of fresh basil leaves. Pulse a few more times until combined but still textured.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the cauliflower mixture and cook for about 2 minutes, stirring often.

Add 1/4 cup hummus, 2 tablespoons vegan parmesan, 2 cups fresh spinach, juice from 1/2 lemon, and 2 teaspoons Italian seasoning. Season with salt and pepper. Cook for 4 to 5 minutes until the spinach has fully wilted. Remove from heat and let cool slightly.

Preheat the oven to 350°F (175°C). Spread 3 to 4 cups marinara sauce evenly across the bottom of a 9x13 inch baking dish.

Lay one eggplant slice flat. Spoon 2 to 3 tablespoons of filling onto one end and roll up snugly. Place seam-side down in the marinara. Repeat with remaining slices. Spoon any leftover filling on top of the rolls.

Bake uncovered for 15 to 17 minutes until the sauce is bubbling. Sprinkle vegan parmesan generously over the top and return to the oven for 2 more minutes. Top with fresh basil or parsley before serving.