Whole Stuffed Eggplant in Tomato Sauce

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1 large eggplant
10 pieces of parmesan cheese (1-inch cubes)
16 ounce can crushed tomatoes
extra virgin olive oil
6 cups cooked rice
6 garlic cloves, cut in half
2 to 3 stalks of celery (cut in 1/2-inch pieces)
1/2 teaspoon sweet basil

Cut ends off of eggplant, peel and then stand eggplant up and cut slits about 1/4-inch all around but not through bottom. Stuff slits with garlic, cheese and celery. Brown eggplant in skillet on all sides with a little olive oil. Place eggplant in pot with tomatoes, add salt, pepper and sweet basil. Cook slowly on top of stove until tender about 1/2 hour. Slice eggplant, pour sauce over rice and serve.

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