Eggplant Rollatini

PREPARE GRAINS Cook millet according to package instructions. Let cool, then fluff millet with a fork. BAKE EGGPLANT Preheat the oven to 350°F. Mix 3⁄4 teaspoon garlic with the soy sauce and vegetable broth in a mixing bowl to make a marinade. Place the eggplant slices on a baking sheet and brush with some of the marinade. Bake for 10 minutes. Turn the slices over, brush with more of the marinade, and bake for another 10 to 15 minutes, until the eggplant is tender. Remove the eggplant from the oven and set aside. PREPARE FILLING Combine the onion, celery, and carrot in a saucepan and sauté over medium heat, stirring frequently, for 7 to 8 minutes, until the onions start to turn brown and translucent. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the remaining minced garlic and cook for 3 minutes more. Add the spinach, basil, and nutritional yeast (if using), and season with salt and pepper to taste. Cook until the spinach is wilted, then remove from the heat, add the cooked millet, and mix well. Taste and adjust the seasoning. ASSEMBLE & BAKE Preheat the oven to 375°F. Spread half of the tomato sauce in the bottom of a baking dish. Place an equal amount of the millet mixture in the middle of each slice of eggplant, and roll the slice over the mixture. Place the eggplant rolls seam side down in the prepared baking dish. Top with the remaining tomato sauce, cover, and bake for 25 minutes. Serve hot.