Eggplant Rollatini

Ingredients:

• 3 medium-sized eggplants (about 4 pounds total)
• Sea salt and freshly ground black pepper
• Can vegetable spray
• 32 ounces ricotta cheese
• 2 large eggs, lightly beaten
• 1/2 cup shredded mozzarella
• 8 tablespoons grated Parmesan
• 3 tablespoons toasted pine nuts
• 20 basil leaves, chiffonaded
• Extra-virgin olive oil, for drizzling
• 2 cups fresh tomato sauce, recipe follows

Simple Tomato Sauce:

• 1/2 cup extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• Sea salt and freshly ground black pepper
• 2 (32-ounce) cans crushed tomatoes
• 2 dried bay leaves
• 4 tablespoons unsalted butter, optional

Instructions:

1. Preheat the grill pan and preheat the oven to 375 degrees F.
2. In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine.
3. Fold in basil just to combine. Do not overmix.
4. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes.
5. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick.
6. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/eggplant-rollatini-recipe2.html