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1
Using a vegetable peeler, peel eggplant lengthwise.
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2
Slice crosswise 1/2-inch-thick.
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3
Layer slices in a colander, sprinkling each layer generously with salt.
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4
Set colander over a bowl and weight with a heavy object.
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5
Transfer to refrigerator, and let stand overnight.
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6
Preheat the oven to 400.
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7
In a large cast iron skillet, heat 1/2-inch oil over high heat.
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8
Remove eggplant from colander, and pat dry with paper towels.
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9
Working in batches, add eggplant to skillet.
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10
Cook until golden brown, turning once.
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11
As each batch is finished, transfer to a paper towel-lined baking sheet to drain.
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12
On a nonstick rimmed baking sheet, arrange 3 slices of eggplant in an overlapping circular pattern.
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13
Repeat process until you have used half of the eggplant.
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14
Sprinkle with a small pinch of oregano.
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15
Top each with 1 1/2 tablespoons of each cheese.
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16
Using a spray bottle filled with water, lightly spray cheese to moisten.
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17
Top with tomato slices, and season with salt.
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18
Repeat process using remaining ingredients to make a second layer.
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19
Top each with 1 1/2 tablespoons Baita cheese.
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20
Spray with a little more water.
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21
Add 2 tablespoons water to baking sheet.
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22
Bake until the cheese is bubbling and beginning to brown.
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23
Serve immediately.
