Eggplant Cannelloni

Ingredients

• 2 medium eggplants, cut into 1/4-inch planks
• 2 cups buttermilk
• 4 cups vegetable oil
• 1 cup eggs
• 1 cup milk
• 2 cups all-purpose flour
• 3/4 to 1 cup goat cheese, divided
• 12 fresh basil leaves
• 2 cups Marinara Sauce, recipe follows
• 1 cup shredded Parmesan
• 3 tablespoons extra-virgin olive oil
• 1/4 onion yellow, diced
• 1/4 cup diced celery
• 1/4 cup red wine
• 1 quart red sauce of choice
• 1 clove garlic, peeled and thinly sliced or minced
• 1 teaspoon Worcestershire sauce
• 2 tablespoons minced fresh thyme
• 1/4 cup dried oregano
• 1/4 cup roughly chopped fresh basil leaves
• 2 cups diced tomatoes
• Salt and freshly ground black pepper

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