Created by Bergy on October 29, 2011
Step 1: Preheat oven to 375f.
Step 2: Place the slices of eggplant on a paper towel and sprinkle with salt, cover with another paper towel, let it sit for 3/4 hour.
Step 3: Wipe off any salt and dice the eggplant into 3/4 inch cubes.
Step 4: Place eggplant in a lightly oiled casserole dish large enough to hold the eggplant in a single layer.
Step 5: Add the onions, sprinkle with chili flakes, add garlic and bay leaf.
Step 6: Cover with tomatoes, sprinkle on the cheese and cover with foil.
Step 7: Place in oven bake 45 minutes, remove foil and bake for a further 15 minutes or until the cheese is golden. Allow to rest for a couple of minutes and serve.