2 large Italian eggplants, unpeeled
2 tbsp extra virgin olive oil
¼ tsp salt
For the mushroom filling
1 tbsp extra virgin olive oil
8 oz Baby Bella or white mushrooms
1 tsp oregano
½ tsp garlic powder
½ tsp salt
¼ tsp ground black pepper
For the ricotta or tofu filling (vegetarian and vegan options)
12 oz firm tofu patted dry OR 1 ½ cups ricotta cheese, you may use whole milk or part-skim
6 tbsp store-bought or homemade pesto. Homemade is best!
1 tsp salt
¼ tsp ground black pepper
¼ tsp garlic powder
Assembling the rollatini
2 cups marinara sauce
¾ cup shredded mozzarella cheese (dairy or vegan)
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INSTRUCTIONS
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My mom loved this dessert so much, I had to hide the pan from her to keep her from having a third slice!
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