Melanzane Sott’Olio

• 2 globe eggplants, about 2 pounds
• 3 tablespoons coarse sea salt

Peel and cut the eggplants into ⅛-inch-thick slices, discarding the stem ends. Place the slices in a bowl, sprinkle each layer with coarse salt, and weight down with several heavy cans for 12 hours.

Drain the eggplants and press out all the bitter juices by squeezing them firmly in a kitchen towel. Proceed following the mushroom recipe through the cool