Stack eggplant slices in a colander, sprinkling with salt between each layers.
Place a plate on top and pile heavy objects on it.
Let it rest for about an hour.
Rinse them off quickly with cold water and dry with paper towel.
Paint a cookie sheet with olive oil.
Place the eggplant on the sheet, turning them once so both sides are coated with oil.
Broil about 7 minutes per side or until golden.
Meanwhile, sweat the onion and the garlic in the second quantity of olive oil.
Add the wine and let reduce to half.
Add the rest of ingredient and simmer for about an hour.
Puree in the blender.
Mix the cheeses together.
Split the eggplant in four bowls, alternating the layers with the cheese mix.
Broil in the oven for about 5 minutes or until the cheese starts to turn golden.
Take out of the oven, pour one ladle of sauce on top of the eggplant.
You can garnish this with the tip of a basil stem.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	384.96 Kcal (1612 kJ)
Calories from fat	248.82 Kcal
		% Daily Value*
Total Fat	27.65g	43%
Cholesterol	17.35mg	6%
Sodium	341.04mg	14%
Potassium	652.12mg	14%
Total Carbs	19.4g	6%
Sugars	11.08g	44%
Dietary Fiber	7.65g	31%
Protein	12.5g	25%
Vitamin C	6.7mg	11%
Iron	0.6mg	4%
Calcium	304.4mg	30%

Amount Per 100 g
Calories	107.17 Kcal (449 kJ)
Calories from fat	69.27 Kcal
		% Daily Value*
Total Fat	7.7g	43%
Cholesterol	4.83mg	6%
Sodium	94.94mg	14%
Potassium	181.54mg	14%
Total Carbs	5.4g	6%
Sugars	3.08g	44%
Dietary Fiber	2.13g	31%
Protein	3.48g	25%
Vitamin C	1.9mg	11%
Iron	0.2mg	4%
Calcium	84.7mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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