Preheat the oven to 375°F (190°C). Prepare all the ingredients.

Slice the eggplant into eight thin pieces (about 1/4 inch thick). Place the slices on a baking tray, sprinkle with a little salt, and bake in the oven for 10 minutes.

Chop all the vegetables and grate the cheese. Cut some cheese into small pieces. Puree the tomatoes.

Heat oil in a pan. Add garlic and ginger and cook for 2-3 minutes. Add onion and cook for 5 minutes. Then add the pureed tomatoes and cook for 5 minutes. Add salt, black pepper, and tomato paste.

After 5 minutes, add half the mushrooms and bok choy. Add a little Italian seasoning, then stir in the parsley. The tomato sauce is ready.

In a bowl, mix the cream cheese and cheddar cheese. Add the remaining mushrooms and seasoning, and mix well. This cheese mixture will be used as the filling for the eggplant.

Grease a baking tray with a little oil. Spread half of the tomato sauce in the tray.

Take one eggplant slice and spread a little cheese mixture on it. Place a piece of cheese at the wider end, add a little more cheese mixture on top, and roll it up as shown.

Place the eggplant roll in the baking tray. Put a piece of chopped cheese on top of the roll, then pour the remaining tomato sauce and sprinkle with mozzarella cheese. Prepare the tray this way.

Bake the tray in the oven for 25 minutes. Then broil for 5 minutes until the cheese is browned. Remove from the oven.

Let it cool for 5 minutes. Your eggplant rollatini is ready. Serve with garlic bread or pasta.