Eggplant Lasagna

Ingredients

• 2 small to medium eggplants, about 1 1/2 pounds
• -- Kosher salt
• 2 tablespoons olive oil
• 1 medium onion, chopped (about 2 cups)
• 1 tablespoon minced garlic
• 3/4 cup dry red wine
• 1 28-ounce can crushed tomatoes
• 1 28-ounce can whole tomatoes
• -- Pepper to taste
• 10 large basil leaves or to taste, chopped just before adding to the sauce
• 1 tablespoon finely chopped marjoram
• 12 sheets no-boil lasagna (see Note)
• 8 ounces grated mozzarella (about 4 cups)
• 4 ounces grated Parmigiano-Reggiano (about 3/4 cup)

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