Eggplant Involtini


So, the bakery can no longer bear the entirety of the blame for my fatigue.  Which seems bottomless.  Like some sort of pit or something.  I make this face all the time now.

This can’t be good for my forehead.

Artist’s rendition of the other tired face I make. Just for variety.

I couldn’t figure it out.  It’s only been a problem recently.

I’ve been napping like it’s a part-time job.

I’ve been trying to remember to take my iron pill and generally up my iron intake.  Hell, I ran over and bit a passing cow right on the…ok, no I didn’t do that.  But I would!  Ok, I wouldn’t do that.  But I would absolutely scarf down pretty much any piece of cooked cow bits you want to give me.

Then stop being so damn delicious.

In related news, cows, your cuteness is not an adequate deterrent. Perhaps learn to meow? No, wait don’t. I just creeped myself out.

But so anyway, I couldn’t figure it out. Until I did something radical.  I ate when I woke up, then again just before my shift. Then I ate again on shift. Granted, it was between doing 10 other things, but I did manage to eat something resembling a meal. From there, I extrapolated some rather shocking information.

Eating is important.

This is going to blow your mind – eating gives you energy.  If you stop doing it on a regular basis because you’re “too busy”, you run out of energy.

So now, I’m kind of like this –

And I’ve been making a concerted effort to make food and consume it a good 2-3 times a day.  This will surely benefit us all.  Me, with delicious, delicious food, and not having to sleep more hours a day than a giant armadillo.

Giant Armadillo

Look it up, people.

You, with the potential for your own delicious, delicious food.

The farmer’s markets are flooded with eggplant right now, so why not make some-

Eggplant Involtini

1 eggplant
olive oil
2 cups fresh ricotta – double this recipe
1 egg
1/2 cup grated parmesan, plus more for sprinkling
2 tablespoons basil, chiffonade
breadcrumbs (optional)
8 oz fresh mozzarella, cut into slices
Marinara I or Marinara II or your own version

First cut the eggplant into thin slices.  Preheat a grill pan to high (or an oven to 400).  Brush the eggplant slices with oil

and then grill/roast them until they are just tender.

Mix ricotta, egg, parmesan, and basil together.  Breadcrumbs can add a little more flavor and texture, but they aren’t necessary.

Lay out a strip of eggplant.  Scoop a small heap of the cheese mixture in and roll up like a crepe.

Place in a dish lined with a little bit of marinara sauce.

Don’t be like me. Cut these into half-sized strips before you roll, so that you can… you know.. fit them in your mouth.

Once all the eggplants are in the pan, cover with more sauce and the mozarella cheese.  Sprinkle with parmesan. Now’s the time to sprinkle a few more breadcrumbs on if you’re using them. Set oven to broil and broil for about 5 minutes, until the cheese is melted and browned.

Remember that only you can stop crushing hunger-based fatigue.  Don’t let eating get away from you. Repeat after me –

I am the boss of eating!

We can all learn a little something from this one.