Slice eggplant in 1cm slices lengthwise. Cover with rock salt & allow to drain in a colander for a few hours. As the teacher had done this pre-class I'm assuming 2 would be sufficient.
Prepare tomato sauce:
Fry chopped garlic & onions in extra virgin olive oil, when soft add a decent dash of wine to stop them cooking further. Add 3 cans of good quality Italian tomatoes & reduce.
To prepare the dish:
- Layer of tomato sauce
- Layer of eggplant
- Dot some broken up chunks of tasty cheese (mozzarella if one can afford it)
- Repeat as above
- Final layer of tomato sauce
- Cover with breadcrumbs, more crumbled tasty cheese, handful of freshly grated parmesean, good handful or two of dried oregano. Then drizzle extra virgin olive oil on top.
- Bake approx. 40 minutes in a moderate oven.