Melanzane alla parmiggiana

We made this in Italian Cooking last week & I assumed I wouldn't like it as it contained aubergines so I didn't take a picture of it - but it was sensational & I will be definitely making it again!

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:

1. Layer of tomato sauce
2. Layer of eggplant
3. Dot some broken up chunks of tasty cheese (mozzarella if one can afford it)
4. Repeat as above
5. Final layer of tomato sauce
6. 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.
7. Bake approx. 40 minutes in a moderate oven.