Melanzane Di Casa (Or the Eggplant from My House)

Ingredients

• 2 eggplants, sliced in 1/3 inch slices (medium)
• coarse sea salt
• 1/3 cup olive oil
• 1/3 cup parmesan cheese, grated
• 1/3 cup provolone cheese, grated
• 1/3 cup mozzarella cheese, grated
• 3 garlic cloves, minced
• 1 small onion, finely chopped
• 1 tablespoon olive oil
• 1 (796 ml) can diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 cup dry white wine
• 1/2 cup chicken stock

Directions

1. 1

   Stack eggplant slices in a colander, sprinkling with salt between each layers.

2. 2

   Place a plate on top and pile heavy objects on it.

3. 3

   Let it rest for about an hour.

4. 4

   Rinse them off quickly with cold water and dry with paper towel.

5. 5

   Paint a cookie sheet with olive oil.

6. 6

   Place the eggplant on the sheet, turning them once so both sides are coated with oil.

7. 7

   Broil about 7 minutes per side or until golden.

8. 8

   Meanwhile, sweat the onion and the garlic in the second quantity of olive oil.

9. 9

   Add the wine and let reduce to half.

10. 10

    Add the rest of ingredient and simmer for about an hour.

11. 11

    Puree in the blender.

12. 12

    Mix the cheeses together.

13. 13

    Split the eggplant in four bowls, alternating the layers with the cheese mix.

14. 14

    Broil in the oven for about 5 minutes or until the cheese starts to turn golden.

15. 15

    Take out of the oven, pour one ladle of sauce on top of the eggplant.

16. 16

    You can garnish this with the tip of a basil stem.