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