Eggplant Rollatini Recipe

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Giada De Laurentiis on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 cloves of garlic, chopped

1 stalk celery, chopped

½ cup extra virgin olive oil

2 dried bay leaves

Sea salt and freshly ground black pepper

1/2 cup extra-virgin olive oil, plus extra for drizzling

8 tablespoons grated Parmesan

1 carrot, chopped

20 basil leaves, chiffonade

1 small onion, chopped

2 (32 ounce) cans crushed tomatoes

2 cups fresh tomato sauce, recipe follows

2 large eggs, lightly beaten

3 tablespoons toasted pine nuts

32 ounces ricotta cheese

3 medium-sized eggplants (about 4 pounds total)

Sea salt

4 tablespoons unsalted butter, optional

1/2 cup shredded mozzarella

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