Eggplants with cheese appetizer (Berenjenas con queso)

INGREDIENTS

2 lb. Medium eggplants with unbruised shiny skin (we won’t peel them),
Peeled plum tomatoes, seeded and diced, 6, can be replaced by a can of diced tomatoes au naturel.
1 Red bell pepper,
1 Onion,
Three cloves Garlic
1 lb. Cuartirolo Cheese, substitute by mozzarella if unavailable
Grated Sardo cheese,
1/2 cup Olive oil, as needed
Salt, as needed
Pepper, oregano and thyme, to taste

PREPARATION

1. Remove the green stalks of the eggplants; slice the eggplant lengthwise into slices 1/4 inch thick. Arrange the eggplant slices in a strainer and cover with salt on both sides; add another layer of eggplant and salt, and stack them up this way making sure all layers have salt; this will make the eggplants lose their excess water.
2. Allow the eggplant rest like this in salt for 45 minutes.
3. Meanwhile begin preparing the tomato sauce:
   - Chop the onion and bell pepper.
   - Crush the garlic clove.
   - Heat the pan.
   - Add a splash of olive oil.
   - Fry the crushed garlic clove, pepper and onion until it is translucent
   - Add the tomatoes
   - mix in the spices
   - Season with salt and pepper and cook 15 minutes.
4. Wash the eggplants to remove the salt, pat dry with tissue and place in a roasting pan greased with oil. Put them in a the oven, preheated to 350˚F and bake for 10 minutes. Then take a small roaster and place a layer of eggplant, another layer of cheese, cover with eggplant, more cheese again and finish with a layer of eggplant. Pour the tomato sauce over the eggplant and cheese. Add grated parmesan cheese and broil. Take out of the oven and serve hot.