Eggplant Cannelloni

Name: 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