Spring Ahead

 In honor of Day Light Savings and springing the clocks ahead I wanted to make a meal that was light and fresh. Vegetables and fresh herbs are the stars of this meal.

  
Ingredients, adapted from Cooking Light April 2012
- 1 jar tomato sauce
- 1 teaspoon garlic powder

- 12 (1/4" thick) eggplant slices from 2 eggplants
- 2 tablespoons pine nuts chopped
- 1/4 cup panko bread crumbs
- 1 cup part-skim ricotta cheese
- zest of 1 lemon
- 2 medium eggs
- 3/4 cup chopped fresh basil
- 1/4 cup grated parmesan
- nonstick cooking spray
- salt and pepper to taste


1.) Turn on your broiler then carefully slice the eggplants into 12 equal pieces
2.) Lay the slices on a baking sheet lined with foil and coated with nonstick spray
3.) Lightly salt and pepper the slices then broil for 4 minutes on each side until golden brown
4.) Let the slices sit for about 10 minutes out of the oven and reduce the temperature to 375 F
5.) Meanwhile, mix the garlic powder, pine nuts, panko, ricotta, zest, eggs, 1/2 cup basil and salt and pepper
6.) Pour about 1-1/2 cups of sauce into and 8 x 8 baking pan
7.) Once the slices are cool enough to handle, spread about 2 tablespoons of the ricotta mixture on each slice then roll lengthwise and place seam side down in the baking pan
8.) After all the slices are rolled, cover them in sauce and then sprinkle on the parmesan cheese
9.) Bake for about 25 minutes until the sauce is bubbling and the cheese is browned
10.) Top with the remaining basil and enjoy!