Preheat the oven to 400°F (204°C) and line 2 baking sheets with parchment paper.

Trim the 2 eggplants and slice them lengthwise into 1/4-inch (6-mm) thick strips.

Sprinkle the eggplant strips with 1 teaspoon sea salt and let them drain for 20 minutes.

Rinse the salted eggplant strips in a colander and pat them thoroughly dry with paper towels.

Arrange the eggplant strips on the lined baking sheets and brush them with 1 tablespoon olive oil.

Bake the eggplant for 15 minutes, turning once, until pliable and lightly browned.

Mash the 14 ounces firm tofu in a mixing bowl until it has a ricotta-like texture.

Mix the lemon juice, nutritional yeast, basil, oregano, remaining 1 tablespoon olive oil, and black pepper into the tofu.

Spread 1 cup of marinara sauce across the bottom of the baking dish.

Spoon about 2 tablespoons tofu filling onto each baked eggplant strip and roll each strip tightly.

Place the eggplant rolls seam-side down in the sauced baking dish and cover with the remaining marinara sauce.

Bake for 25 to 30 minutes until the sauce is bubbling and the eggplant is tender and slightly browned.

Sprinkle the roll-ups with vegan parmesan and serve warm.