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

1/2 cup extra-virgin olive oil

1 stalk celery, chopped

2 (32-ounce) cans crushed tomatoes

Can vegetable spray

20 basil leaves, chiffonaded

Sea salt and freshly ground black pepper

1 carrot, chopped

8 tablespoons grated Parmesan

1 small onion, chopped

4 tablespoons unsalted butter, optional

2 cups fresh tomato sauce, recipe follows

Extra-virgin olive oil, for drizzling

2 large eggs, lightly beaten

3 tablespoons toasted pine nuts

32 ounces ricotta cheese

3 medium-sized eggplants (about 4 pounds total)

2 dried bay leaves

1/2 cup shredded mozzarella

Simple Tomato Sauce

2 cloves garlic, chopped

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