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Grilled Eggplant Parmesan

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Ingredients

1 tablespoon olive oil

1 large onion, chopped

1 small carrot, halved

1 small celery rib, halved

1 fresh rosemary sprig

One 35-ounce can Italian peeled tomatoes

Salt and freshly ground pepper

3 pounds Asian eggplants, ends trimmed, sliced lengthwise 1/3 inch thick

6 ounces part-skim mozzarella shredded (about 1 3/4 cups)

1/4 cup freshly grated Parmesan cheese

2 tablespoons finely shredded fresh basil leaves

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