Preheat the grill pan and preheat the oven to 375 degrees F.
Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.
In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.
Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	720.33 Kcal (3016 kJ)
Calories from fat	486.14 Kcal
		% Daily Value*
Total Fat	54.02g	83%
Cholesterol	167.03mg	56%
Sodium	1674.01mg	70%
Potassium	688.34mg	15%
Total Carbs	32.86g	11%
Sugars	9.79g	39%
Dietary Fiber	4.83g	19%
Protein	27.87g	56%
Vitamin C	13.5mg	23%
Vitamin A	0.2mg	7%
Iron	2.1mg	12%
Calcium	535.2mg	54%

Amount Per 100 g
Calories	185.55 Kcal (777 kJ)
Calories from fat	125.22 Kcal
		% Daily Value*
Total Fat	13.91g	83%
Cholesterol	43.02mg	56%
Sodium	431.2mg	70%
Potassium	177.31mg	15%
Total Carbs	8.47g	11%
Sugars	2.52g	39%
Dietary Fiber	1.25g	19%
Protein	7.18g	56%
Vitamin C	3.5mg	23%
Vitamin A	0.1mg	7%
Iron	0.5mg	12%
Calcium	137.9mg	54%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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