On medium high heat, sauté the onions, peppers, and garlic in olive oil with ⅔ cup of water until tender.

Add spinach, cook until wilted, then set aside.

Place the eggplant strips in cold salted water and soak for about 5 minutes.

While the strips are soaking add ½ tsp. chicken style, 1 Tbsp. yeast flakes, ½ tsp. seasoned salt, garlic powder, Italian seasoning and Vegenaise to the sautéed onions and peppers and mix it all together. Set aside till ready to use.

Mix flour, 1 cup yeast flakes, remaining chicken style and seasoned salt and mix. Coat both sides of the eggplant slices with flour mixture.

Take the eggplant strips and place on a two cookie sheets that have been sprayed with non-stick cooking spray or use silicone baking mat on the cookie sheet. Bake at 350 degrees for about 30 minutes or until tender.

Spread a scant ¼ cup of the pepper mixture on each eggplant strip and roll up.

Pour 1½ cups of spaghetti sauce in the bottom of a 9 x 13″ casserole dish and place the roll-ups on top of the sauce. Pour the rest of the sauce over the roll-ups, and if desired sprinkle the vegan Parmesan on top. Bake at 350 degrees for about 30 minutes, or until bubbly.

This dish can be made up the day before and baked the next day. Serve hot.