Preheat oven to 400F.
In a large skillet over medium heat, add the vegetable broth and minced garlic. Bring to a simmer and cook for 30 seconds, stirring. Add the diced mushrooms and zucchini. Cook for about 4-5 minutes or until soft, stirring occasionally. If the vegetables stick to the pan, add 1-2 tablespoons of vegetable broth and stir. Remove from heat and set aside to cool.
Next, cut off the stem of the eggplant, and cut about 1 inch off the other end. Then, using a mandoline (preferred method) or a knife, carefully slice into very thin strips (about 1/8 inch or 3mm). Note: You may need to trim the edges of the eggplant a bit, depending on the width of your mandoline. You only need 10 slices of eggplant for this recipe. If you have extra, use the remaining for another recipe (such as stir fries or bowls).
Meanwhile, make the Almond Ricotta in a food processor or blender.
Next, add about 1/2 cup of the remaining marinara sauce on the bottom of a 8x8 baking dish*. Then to each eggplant slice, add 1 1/2 tablespoons almond ricotta and a scoop of veggies (about 2 tablespoons). Then roll up and add each roll to the baking dish. Note: you can do 1 roll at a time, or put all of the eggplant slices on a cutting board and distribute ricotta/veggies to all pieces before rolling, to ensure even distribution of the filling. When all rolls are added to the baking dish, add another 1 cup of marinara evenly on top of the eggplant rolls.
Bake uncovered for 400 F, for 40-45 minutes, until bubbling and the eggplant is soft. Let sit for 5 minutes before serving to cool slightly. Add additional sauce, if desired. Serve with garlic bread or a salad. This recipe makes 10 eggplant roll-ups and serves 4 (2 1/2 roll-ups per serving).