Place eggplant slices onto baking sheets and sprinkle well with sea salt or kosher salt. Let sit for 30 minutes; this will decrease the bitterness and removes excess moisture.
Pat the slices dry, and spray them or brush them lightly with olive oil.
Make the tomato sauce:
Heat the olive oil in a saucepan and saute the garlic till fragrant. Add the diced tomatoes, paste, honey, lime juice, and heat thoroughly. Toss in basil at the end, and remove from heat.
Heat oven to 400 degrees Farenheit. Roast eggplant till browning (about 20-30 min) flipping slices halfway through.
While eggplant cooks, place the tofu in a bowl and crumble it with your hands. Add the nutritional yeast, salt, pepper, garlic, basil, oregano, and spinach. Add in chopped olives. Mix it well with your hands, crumbling through fingers till it resembles a bowl of ricotta cheese.
When eggplant is done cooking and cooled some, transfer slices to a cutting board and add about 3 tbsp of the ricotta mixture to the end of one side. Roll up from that side, and place seam down in a baking dish until you’ve finished rolling up all of the slices.
Reduce oven to 350 degrees. Cover the eggplant rolls with the tomato sauce, and bake, uncovered, for about 20-25 minutes, or until hot. Serve and enjoy!