Why we love pollinators!

Want the yum of eggplant parmesan without the effort and indulgence? These eggplant marinara rolls are filled and topped with Forager Project Parmesan, smothered in marinara and brightened up with a healthy dose of basil. Easy to assemble ahead and bake right before dinner.


  • 2 large eggplants
  • 2 tablespoons salt (for salting eggplant*)
  • ¼ cup olive oil
  • 2 cups marinara sauce
  • 2 cups vegan mozzarella
  • 2 cups fresh basil leaves, removed from stem
  • ½ cup Forager Project Parmesan
  • Salt and pepper, to taste



Send me fresh recipes

  • This field is for validation purposes and should be left unchanged.