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)
Cook Mode Prevent your screen from going dark
INSTRUCTIONS
The farmer’s tip for growing lemon cuttings in 30 days
My folks loved it so much. I’m definitely doubling the recipe next time!
Sweet Chili Sriracha Glazed Salmon
Dishwasher tablets can actually clean the oven
Say goodbye to fruit flies and mosquitoes forever – the paper towel trick changes everything
NEW YORK CHEESECAKE