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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.

Ingredients

  • 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

Prep

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