Three Cheese-Stuffed Eggplant Roulade with Beef Ragout

Ingredients:

• 1 pound Ground Beef (93% lean or leaner)
• 4 ounces diced pancetta or smoked bacon
• 2 medium onions, finely chopped (about 1-1/2 cups)
• 2 stalks celery, finely chopped (about 1 cup)
• 2 medium carrots, finely chopped, (about 1 cup)
• 1/2 cup dry red wine
• 1-1/2 cups beef stock, divided
• 1/4 cup plus 2 tablespoons tomato paste
• 1 cup whole milk
• 2 teaspoons salt, divided
• 18 slices of eggplant (1/4-inch thick, lengthwise, abouut 3 medium eggplants)
• 1-1/2 cups ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese
• 1/3 cup chopped fresh basil leaves
• 1 egg

• 1/3 cup shredded Parmesan cheese
• 1/4 cup chopped fresh basil leaves

Cooking:

1. Heat 5-quart stock pot over medium-high heat until hot. Add pancetta; cook 4 to 7 minutes to release fat. Add onions, celery and carrots; cook 8 to 10 minutes until most of the moisture has evaporated. Add Ground Beef, breaking into small crumbles; cook 8 to 10 minutes. Add wine to pot; cook 1 to 2 minutes and stir until browned bits attached to pot are dissolved and wine has evaporated. Stir in 1-1/4 cups broth and tomato paste; reduce heat to low. Simmer 20 minutes, stirring occasionally. 
2. Preheat oven to 350°F. Place eggplant slices on shallow-rimmed baking sheet-lined with parchment paper. Season eggplant with remaining 1 teaspoon salt. Set aside for 20 minutes to allow moisture release. Pat dry both sides with paper towel. Season eggplant with pinch of black pepper, as desired. Bake at 350°F for 20 to 35 minutes until eggplant skin is soft.
   
3. Stir milk into beef mixture; cover and simmer 20 to 30 minutes until milk is absorbed. Add remaining stock to thin, if needed. Season with 1 teaspoon salt, as desired.
   
Cook's Tip: Ragout can be made 24 hours in advance, cooled and refrigerated until ready to use. Reheat to 165°F.
4. Meanwhile, combine ricotta, mozzarella, Parmesan, basil and egg in medium bowl; mix well. Preheat oven to 400°F. Spoon about 1-1/2 tablespoons cheese mixture onto short end of eggplant slice and roll up starting with short end. Repeat with all slices. 
   
5. Place eggplant roulades seam side down in 11 by 7-inch glass baking dish coated with cooking spray, leaving no space between each roulade. Cover with aluminum foil. Bake at 400°F for 25 to 30 minutes until internal temperature reaches 165°F. Top roulades with Beef Ragout, garnish with additional Parmesan and basil, as desired.