Sardinian Stuffed Eggplant

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Five 1-pound 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

1/2 cup dry white wine

1/2 pound ground veal

1 cup freshly grated fresh pecorino cheese, preferably Fiore Sardo (4 ounces)

2 large eggs, lightly beaten

1/2 cup plain, dried bread crumbs

Pinch of freshly grated nutmeg

1 tablespoon chopped basil

1 tablespoon chopped mint

Freshly ground pepper

3 garlic cloves, thickly sliced

One 35-ounce can Italian peeled tomatoes, drained and coarsely chopped

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