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Eggplant Cannelloni

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main-dish low carb nut free dinner italian

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Ingredients

2 medium eggplants, cut into 1/4-inch planks

2 cups buttermilk

4 cups vegetable oil

1 cup eggs

1 cup milk

2 cups all-purpose flour

3/4 to 1 cup goat cheese, divided

12 fresh basil leaves

2 cups marinara Sauce, recipe follows

1 cup shredded parmesan

3 tablespoons extra-virgin olive oil

1/4 onion yellow, diced

1/4 cup diced celery

1/4 cup red wine

1 quart red sauce of choice

1 clove garlic, peeled and thinly sliced or minced

1 teaspoon worcestershire sauce

2 tablespoons minced fresh thyme

1/4 cup dried oregano

1/4 cup roughly chopped fresh basil leaves

2 cups diced tomatoes

Salt and freshly ground black pepper

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