One of the fun things you can do with large round eggplant is thinly slice the eggplant, and use those slices to make pasta-free, gluten-free layers in lasagna or make cylindrical shapes to create cannelloni.
I made a vegan, semi-homemade version of this Eggplant Cannelloni recipe on Epicurious. I say semi-homemade because instead of making the pasta sauce from scratch like in the recipe, I used a bottle of Whole Foods 365 organic Marinara sauce and combined that sauce with some roasted tomato, garlic and red onion to make the sauce chunkier.
For my vegan ricotta, I experimented using Daiya Jalapeno Garlic Havarti and extra firm organic tofu. I used half a cup of each ingredient and blended them together in a mini food processor until the mixture had the consistency of ricotta.
My vegan ricotta concoction looked and had the texture almost exactly like real ricotta. I was amazed. The taste of my vegan ricotta however was not awful, but wasn't spectacular. I'm going to have to experiment more.with the taste, but am very excited about the texture success.
Have you made a vegan ricotta? Please share any recipe links.