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Ingredients
  • 3 medium-sized eggplants (about 4 pounds total)
  • Sea salt and freshly ground black pepper
  • Can vegetable spray
  • 32 ounces ricotta cheese
  • 2 large eggs, lightly beaten
  • ½ cup shredded mozzarella
  • 8 tablespoons grated Parmesan
  • 3 tablespoons toasted pine nuts
  • 20 basil leaves, chiffonaded
  • Extra-virgin olive oil, for drizzling
  • 2 cups fresh tomato sauce, recipe follows
  • Simple Tomato Sauce
  • ½ cup extra-virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • Sea salt and freshly ground black pepper
  • 2 (32-ounce) cans crushed tomatoes
  • 2 dried bay leaves
  • 4 tablespoons unsalted butter, optional
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