-
1
Peel the whole eggplants; coarsely chop the flesh and transfer to a large colander.
-
2
Using a spoon, scoop the flesh from the eggplant halves, leaving a 1/4-inch-thick shell.
-
3
Chop the scooped out eggplant flesh and add it to the colander.
-
4
Toss the chopped eggplant with 2 tablespoons of kosher salt and let drain for 30 minutes, then rinse well.
-
5
Working in handfuls, squeeze out as much of the water as possible.
-
6
You should have about 4 cups of chopped eggplant.
-
7
Meanwhile, bring a large pot of salted water to a boil.
-
8
Set a wire rack on a baking sheet.
-
9
Add the 6 eggplant shells to the pot and cook, gently poking them under to keep them submerged, until just tender, about 3 minutes.
-
10
Using a slotted spoon, transfer the eggplant shells to the wire rack to drain and cool.
-
11
Lightly oil a 9-by-13-inch baking dish and arrange the eggplant shells in it, cut sides up.
-
12
In a large, deep skillet, heat 3 tablespoons of olive oil until shimmering.
-
13
Add the onion and bay leaves and cook over moderate heat until the onion is softened, about 5 minutes.
-
14
Add the chopped eggplant and wine and cook over moderate heat, stirring occasionally, until tender and just beginning to brown, 15 minutes.
-
15
Add the veal and cook over moderately high heat, stirring and breaking up the meat, until cooked through and lightly browned, about 5 minutes longer.
-
16
Transfer the eggplant filling to a bowl and stir in 1/2 cup of the pecorino, the eggs, bread crumbs, nutmeg, basil and mint.
-
17
Season the filling with salt and pepper.
-
18
Spoon the filling into the eggplant shells.
-
19
Preheat the oven to 350.
-
20
In a medium saucepan, heat 1 tablespoon of olive oil.
-
21
Add the garlic and cook over moderate heat until golden, about 1 minute.
-
22
Add the chopped tomatoes and cook over moderate heat, stirring, until thickened, about 10 minutes.
-
23
Season with salt and pepper.
-
24
Spoon half of the sauce over the eggplants and sprinkle with the remaining 1/2 cup of grated pecorino.
-
25
Bake the eggplant until browned and bubbling, about 35 minutes.
-
26
Let cool slightly, then serve, passing the remaining tomato sauce on the side.
