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1
Preheat the grill and preheat the oven to 375 degrees F.
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2
Place a rack over a large baking sheet.
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3
Cut the eggplants lengthwise, into 1/2 inch thick slices.
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4
Arrange eggplants onto rack.
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5
Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants.
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6
Set aside for about 10 to 15 minutes.
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7
Rinse off the salt from the eggplants and pat dry.
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8
Brush the eggplant slices with olive oil and place on a hot grill until lightly browned on each side and tender, about 4 minutes per side.
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9
If you do not have an outdoor grill, you can use a grill pan.
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10
Brush or spray vegetable oil evenly over the grill pan.
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11
In a large bowl, mix the ricotta and egg.
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12
Add mozzarella, 3 tablespoons of Parmesan and toasted pine nuts and gently combine.
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13
Fold in basil just to combine.
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14
Do not over mix.
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15
Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly.
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16
Place the eggplant rollatini onto a greased 13 by 9-inch baking dish, seam side down.
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17
Continue with remaining eggplant.
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18
Evenly distribute the tomato sauce on top of the eggplant rollatini.
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19
Season with salt and pepper.
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20
Sprinkle with remaining 5 tablespoons of Parmesan and bake for 15 minutes.
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21
When cooked, drizzle the top with extra-virgin olive oil.
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22
In a large casserole pot, heat oil over medium high heat.
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23
Add onion and garlic and saute until soft and translucent, about 5-10 minutes.
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24
Add celery and carrots and season with salt and pepper.
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25
Saute until all the vegetables are soft, about 5-10 minutes.
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26
Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick.
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27
Remove bay leaves and check for seasoning.
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28
If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
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29
Add half the tomato sauce into the bowl of a food processor.
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30
Process until smooth.
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31
Continue with remaining tomato sauce.
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32
If not using all the sauce, allow it to cool completely and pour 1-2 cup portions into freezer plastic bags.
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33
This will freeze up to six months.
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34
Ease of Preparation: Easy
