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1
To make the sausage, cut the eggplants in half lengthwise.
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2
Scoop the pulp out of each eggplant half, leaving a 1/4-inch-thick shell.
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3
Coarsely chop the pulp and sprinkle it with the salt.
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4
Set the pulp and shells aside separately.
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5
In a large nonreactive saute pan, heat the oil over medium-high heat.
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6
Add the onion and garlic and cook until wilted, about 5 minutes.
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7
Crumble in the beef and cook, stirring to break up the clumps, until the meat is browned, about 5 minutes.
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8
Stir in the tomato paste, oregano, wine, and eggplant pulp and decrease the heat to maintain a brisk simmer.
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9
Cook, stirring frequently and adding a little water when necessary to keep the mixture from sticking to the pan, until the eggplant collapses into a puree, the wine is no longer raw, and the mixture is almost dry, about 30 minutes.
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10
Meanwhile, heat the 2 tablespoons oil in a large saute pan over medium-high heat.
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11
Add as many eggplant shells as will fit without crowding and saute, turning two or three times, until wilted all around, about 6 minutes.
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12
Transfer the shells, open sides up, to a baking dish in which all the shells will fit tightly packed.
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13
Repeat with the remaining shells, adding more oil if needed to prevent sticking.
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14
Preheat the oven to 350F.
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15
Divide the sausage mixture evenly among the eggplant shells, filling them to the top.
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16
Pour water into the baking dish to reach 1/4 inch up the sides of the shells.
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17
Bake until the shells are soft and the filling is bubbling up, 45 minutes to 1 hour.
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18
Sprinkle the cheese evenly over the tops of the filled shells and continue baking until the cheese is melted.
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19
Serve hot from the oven, at room temperature, or chilled.
