Spring break has begun in Paris. For those sticking around in Paris we are blessed to see and feel the sun for many days in a row now. Sidewalk cafés are once again full of life but they usually are even with the tiniest bit of sunshine out.

My family has gone off to the south of France and I find myself twiddling my thumbs after days off on my own—four days to be exact! I watched the entire season of Big Little White Lies (I stayed up til 3 a.m.). So as you see, I do have my OCD moments but usually in the kitchen and not in front of the telly. I also managed to squeeze in two films, some light reading, evenings out with friends, and two very long, peaceful runs along the canal, topped off with a light yoga routine.

I was conjuring up what I could do next, thus the twiddling of the thumbs. That's energy zapping you know, so off to the fridge I went. I panicked when I saw two large eggplants in sight —for what's a girl to do with two nights left on her own with two large eggplants? The fridge had to be emptied since I would be off to the south of France for the long weekend to join my family and the thought of waste just boils me right up.

The original intent was to make fried eggplants for the whole family. Fried eggplants minus the family equals fried eggplants for one! Ooh, now that just screams out heart attack to me. I decided otherwise. Let's just say I got the eggplant rolling—literally!

Eggplant Rolls

INGREDIENTS//Yields 14-16 rolls

• 2 eggplants, peeled and sliced (1/4 inch)
• 250 grams ricotta cheese
• 50 grams parmesan cheese, grated
• 1 egg, whole
• Fresh basil, finely chopped
• salt and pepper, adjust accordingly
• 1 cup (225 grams) tomato sauce
• salt and pepper, adjust accordingly

INSTRUCTIONS

Rinse the eggplant, cut off the ends, and peel the skin off length-wise in alternating stripes with skin and no skin.

Use a mandoline or a sharp knife to cut the eggplant in 1/4 inch slices.

Brush the slices with olive oil and place them on a baking sheet.

Place it in a pre-heated oven at 200° celsius ( approx. 390°F°) for 8-9 minutes or until golden. Take it out and let it cool.

Prepare your filling by combining the ricotta, parmesan, and egg. Mix well.

Stir in the fresh basil and add some salt and pepper.

Set it aside.

Take out your baking dish and spread a thin layer of tomato sauce on the bottom of the dish.

You can start your rolling process by taking a spoonful of filling and placing it at the wider end of the eggplant.

Roll up the eggplant as tight as possible and place it in the baking dish. Line them up alongside of each other as you continue to roll the rest of the eggplant slices.

Top off with some tomato sauce and mozzarella cheese.

Place it in a pre-heated oven to 175° celsius (approx. 350° F) and let it bake for 30 minutes or until the cheese melts and has a golden color.