Eggplant rotolo ragu

Name: Eggplant rotolo ragu
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 36.40 gm olive oil, plus extra to drizzle; 1 carrot, finely chopped; 1 onion, finely chopped; 1 celery stalk, finely chopped; 2 garlic cloves, finely chopped; 350g veal mince; 350g pork mince; 20.00 ml dried Italian herbs; 44.40 gm tomato paste; 400g can tomatoes, chopped; 250ml red wine; 2 eggplants; 20g parmesan; 120g ricotta; Flat-leaf parsley, chopped, to serve