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
Ultimate 6-Step Pistachio Puppy Chow Recipe
My Elderly Neighbor Visited an Old Shack Every Day at the Same Time – I Nearly Fainted When I Checked inside One Day
She saw a moving trash bag and knew right once that there was life inside!
Breaking: Gordon Ramsay Bans Lia Thomas from His Restaurant, Declares ‘Woke People Don’t Dine Here’
“I’m Not Saving Your Show”: Roseanne Barr Declines ABC’s Offer To Join The Conners
Woman waves to bear from her car – look at his unexpected response 1 second later