Eggplant Casserole - cooking recipe

Ingredients

2 medium eggplant (unpeeled)
2 Tbsp. salt
3/4 c. olive oil
1 lb. Italian sausage
3 yellow onions, peeled and sliced
5 garlic cloves, crushed
1 lb. pepperoni
4 fresh, ripe tomatoes
1 c. freshly grated Parmesan or Romano cheese
salt and pepper to taste
1 tsp. oregano
1 tsp. basil
1 lb. Swiss cheese, grated
1 1/2 c. dry red wine

Preparation

Cut eggplant into 1/2-inch slices.
Salt each and place in drainer for 1 hour.
Wipe dry.
Oil cookie sheets and arrange eggplant slices on it.
Brush top with a bit of oil and broil slices until brown; turn and broil other side.