Wash, trim and slice the eggplants lengthwise into 1/4 inch slices

Salt each slice and layer them all into a colander to drain. Put a heavy plate on top of the eggplant. The salt and weight will accelerate the draining of excess water from the eggplant. Let the slices drain at least 30 minutes. Dry them off with a kitchen towel

Brush both sides of each slice lightly with olive oil

Place the slices of eggplant under the broiler and brown them thoroughly. When one side is brown, turn them over and brown the other side

Preheat the oven to 350°F

In a large sauté pan over medium heat, heat 2 tablespoons of olive oil; add the chopped onions and garlic and sauté until the onions are translucent.

Add the crushed tomatoes and 1/4 cup of the white wine and cook for 15 minutes on low heat until the sauce is reduced. It should not be completely dry, but most of the liquid should have evaporated

Remove from heat and place half of the tomato sauce in the bottom of a medium size casserole dish (such as 9 inch square)

Layer half the eggplant on top of the sauce and sprinkle with 1/4 cup of cheese

Top with the remaining eggplant, sauce, and cheese. Pour the remaining 1/4 cup of white wine around the edges of the casserole.

Cover and bake for 30 minutes, then uncover and bake for an additional 5

For peak flavor, serve at room temperature. Serves 4-6 as a main dish