Puree all filling ingredients in a food processor fitted with a standard blade. Refrigerate until ready to use.
Salt eggplant slices and let sit 30 minutes. Rinse, drain and blot dry.
Lightly spray a nonstick baking sheet with cooking spray; arrange eggplant slices in a single layer on sheet. Broil eggplant 2 to 3 inches from heat until softened, 3 to 5 minutes.
Preheat oven to 375 degrees. Spread about ½ cup marinara sauce on a 9- by-12-inch baking dish. Place 1 to 2 tablespoons filling in center of each eggplant slice; roll. Arrange rolls in baking dish, seam-side down. Top rolls with remaining sauce. Bake 45 minutes, or until eggplant is tender and heated through.
Adapted from Vegetarian Times magazine
Recipe by Vegangela at http://vegangela.com/2010/11/27/low-carb-vegan-manicotti/