Sardinian Stuffed Eggplant Recipe

Ingredients For Sardinian Stuffed Eggplant Recipe

• 1 pound Five italian eggplants, 3 halved lengthwise
• Kosher salt
• Extra virgin olive oil
• 1 Medium white onion, finely chopped
• 2 Small bay leaves, crushed to a powder
• 0.5 cup Dry white wine
• 0.5 pound Ground Veal
• 1 cup Freshly grated fresh pecorino cheese, preferably fiore sardo
• 2 Large Eggs, Lightly Beaten
• 0.5 cup Plain, dried bread crumbs
• pinch Pinch of freshly grated nutmeg
• 1 tablespoon Chopped basil
• 1 tablespoon Chopped mint
• Freshly ground pepper
• 3 Garlic cloves, thickly sliced