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
Advertisement:
Thanks for your SHARES!
Taste of Tradition: Savor the Flavorful German Potato Pancakes Recipe
Fajita Chicken Breasts Casserole
Cherry Coke Fudge
Breaking: Kurt Russell Joins Roseanne Barr and Tim Allen in New ‘Woke-Free’ Actors Alliance
STRAWBERRIES CAKE
Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce
Oh man, I just saw this happen to mine the other day! Hubby almost ate it!
One-Pot Creamy Garlic Butter Beef Pasta
CRAB BOIL PLATTER WITH EXTRA CORN