1.  Rinse the eggplants to clean off any dirt and grit; then slice off the green caps from each eggplant.

2.  Using a knife or mandoline, slice each eggplant into 1/8 inch thick slices (you can slice the length or width of the eggplant, it does not matter as long as the slices are the same thickness).

3.  Layer the slices of eggplant in a colander, sprinkling each layer lightly with salt. Set the colander into the sink or a larger bowl and leave for at least 1 hour. This process removes the bitter flavor from the eggplant.

 

 

 

4.  While the eggplant drains, place a saucepan over medium heat and add the olive oil, onion and garlic. Sauté briefly until the onion begins to turn translucent, then add the white wine to the pan. Let simmer for 3 - 5 minutes, stirring occasionally.

5.  Add the chopped tomatoes and 1/2 cup fresh water. Cover the pan, reduce the heat to low heat and let the sauce simmer for 15 - 20 minutes, stirring occasionally. Meanwhile, preheat the oven to 425 degrees.

6.  When the tomatoes in the sauce are thoroughly cooked through and have begun to break down, using a fork or potato masher, mash the tomatoes into a smoother sauce. Add the chopped basil and salt to taste. If the sauce appears too thick, add fresh water until it thins to a medium consistency. If the sauce appears too thin, uncover the pan, raise the heat and simmer the sauce until it reduces to the proper consistency. When the sauce reaches medium consistency, turn off the heat and set the pan aside.

7.  After an hour, check the eggplant. A good amount of liquid should have drained from the slices. Rinse the eggplant slices to remove any excess salt and pat them dry with paper towels.

8.  Place the eggplant slices in a single layer on baking sheets. Drizzle a small amount of olive oil over the eggplant slices and rub the oil thoroughly over both sides of the slices to coat well. Place the baking sheets in the oven and bake for 25 - 30 minutes or until the eggplant is browned and slightly dry looking on the surface. When the eggplant is roasted, remove the baking sheets from the oven to let the slices cool slightly. Lower the oven temperature to 375 degrees.

9.  In an oven safe baking dish spoon 2 - 3 generous spoonfuls of the tomato sauce into the bottom of the baking dish and spread it evenly over the bottom of the dish. Then place slices of the roasted eggplant over the sauce to cover the bottom of the baking dish. Spoon 2 - 3 spoonfuls of sauce over the eggplant layer and spread it evenly to coat the vegetables; sprinkle a small amount of the Parmigiano Reggiano over the mixture.

10.  Repeat step 9 until there are at least 3 layers of eggplant. Cover the final eggplant layer with the remaining sauce and top with the last of the Parmigiano Reggiano. Cover the dish with foil and place the dish in the oven. Bake for 35 minutes. The final 10 minutes of baking, remove the foil from the dish.

11.  When the cheese is nicely melted and the sauce is bubbly throughout, remove the dish from the oven and let cool for 15 minutes before serving.