• Slice eggplants. From 2 eggplants you should be able to get about 18 (¼ inch-thick lengthwise) eggplant slices
  2 large eggplants
• Brush the eggplant slices with olive oil, season with salt and arrange a many as will fit on your broiler pan. Broil about 4-5 minutes on each side and repeat until all the slices are browned.
  3 tablespoons extra-virgin olive oil, salt

For Bolognese Sauce:

• Sauté the celery, onion, and carrot in oil in a large skillet until the onions are translucent. Then add the garlic and sauté for another minute.

  Add beef to the sautéed vegetables, season with salt, and cook stirring frequently, until the meat has browned.

  Then, add tomato purée, tomato paste, a bay leaf, salt, parmesan cheese rind, and oregano to taste, about 1 teaspoon. Simmer on low.
  1 pound ground beef, ¼ cup extra-virgin olive oil, 1 small onion, 1 garlic clove, 1 stalk celery, 1 carrot, ½ teaspoon salt, 1 28-ounce can tomato purée (Muir Glen is organic with no added sugar and gluten-free), 1 6- ounce tomato paste (Muir Glen is organic with no added sugar and gluten-free), 1-inch parmesan cheese rind, oregano, 1 dried bay leaf

Assemble in Baking Dish:

• Next, grease a baking dish. Remove the bay leaf and parmesan rind from the sauce. Spoon some sauce into the bottom of the baking dish. Place a tablespoon of beef bolognese sauce on the end of each eggplant slice, sprinkle with mozzarella and roll up.

  Place in baking dish, seam side down. Spoon more sauce on top and sprinkle with remaining mozzarella cheese. Cover and set in the refrigerator until you are ready to bake.
  2 cups shredded mozzarella
• When you're ready to bake, preheat your oven to 350℉. Bake uncovered for 20 minutes until rollatini are heated through and mozzarella cheese melts.
  parmesan cheese to taste