Eggplant Parmesan Rollatini with Spinach Stuffed Bell Peppers and Balsamic Mushroom Salad

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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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