Eggplant Parmesan Rollatini with Spinach Stuffed Bell Peppers and Balsamic Mushroom Salad
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Embark on a delightful culinary adventure with this Eggplant Parmesan Rollatini, Spinach Stuffed Peppers, and Balsamic Mushroom Salad. This flavorful meal takes approximately 1 hour and 15 minutes to prepare. Start by baking the eggplant slices and preparing the spinach filling. Assemble the rollatini, then bake the stuffed peppers while the rollatini are in the oven. Finally, sauté the mushrooms and toss with balsamic vinegar. Enjoy this vibrant, vegetable-packed dinner that's sure to impress your family and friends.
Pantry Items
- 1 cup mozzarella cheese
- 1/2 cup Parmesan cheese
- 24 ounces marinara sauce
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 15 ounces diced tomatoes
- 6 ounces tomato paste
- 1 cup breadcrumbs
Fresh Produce & Herbs
- 1 whole eggplant
- 3 whole bell peppers
- 1 package frozen spinach
- 8 ounces mushrooms
- 2 whole tomatoes
- 1 whole onion
Seasonings & Spices
- 3 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
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