The past month in particular has been especially over-the-top, so I've been making an effort to get more vegetables in my life. This time of year, eggplants are everywhere. The classic big purple ones, adorable fairy-tales varieties, tiny white kinds–I can't seem to escape them. Seeing them everywhere at markets and restaurants has me craving my mom's eggplant roll-ups: thinly sliced eggplants rolled up with seasoned ricotta cheese, slathered in red sauce and mozzarella, and then baked. They're delicious, but not exactly the thing to eat for dinner after you've had five lunches already.