Eggplant Rollatini Eggplant

20240614 #breakfastdiary 1087, 22°C/sunny The oven. This little wonder sometimes gives you the same thrill as a last-place runner catching up to the leader on the final lap. Wash 2 eggplants clean and slice them lengthwise. Heat olive oil in a pan, salt and pepper, and grill the eggplant on both sides until golden. Move to a plate and let cool slightly. Mix 3 [scoops] of ricotta cheese with 1 grated garlic clove and 1 [part] lemon juice. Pour a generous layer of tomato sauce into a cast iron pot, top the eggplant slices with ricotta, roll them up, and lay them on the sauce. Sprinkle shredded cheese generously and bake at 220°C for 20 minutes. Finish with parmesan cheese, pile it onto a baguette, and take a big bite~😃 Referenced a recipe from @foodsforweightloss. - Usually in the morning I wake up, 1) do some light exercise, 2) wash up, and 3) start prepping breakfast. By the time I start prepping breakfast — when I can visibly feel time passing — the minutes flow in big chunks toward my commute time. On oven days, though, I prep breakfast before washing up, put it in the oven, and get ready for work while the oven timer counts down. On those days, anxiety creeps in that I might be running later than usual, but the moment right after washing up, being greeted by a beautifully finished breakfast — there's a certain thrill of a come-from-behind victory to it.