- Take your eggplant and soak them in a large bowl of salt water. Let them sit for a few hours (if you have time). If you don't have time, let them sit for 10 minutes. What should come out is a brown water, this makes the eggplant bitter. Pour that out and pat your eggplant dry.

- Now brush the eggplant with your olive oil and lay them flat on a baking sheet. Bake them in the oven at 350 for 30 to 45 minutes, until they are golden brown on each side and squishy to the touch when they're done (but not so squishy that they just fall apart). Nothing is worse than undercooked eggplant.

- While your eggplant is cooking you can heat up your sauce, or make your fresh sauce. To make the fresh sauce, grate the tomatoes into a large bowl. Now add your olive oil to a medium sized pot, once it's hot enough add your onions and garlic to the olive oil. Saute them for 5 minutes or until they soften. Now add your salt and pepper to taste. Then transfer your grated tomatoes to the pan. Cook for about 10 minutes then add your chicken stock. Allow it to simmer on a low heat until your eggplant is ready.

- Once the eggplant is cooked in a baking dish layer the eggplant flat in the dish, then add your sauce over top. Finally sprinkle all your cheese evenly over the dish and bake for another 10 minutes until the top is golden brown.

Serve with some fresh pasta and enjoy!