Sardinian Stuffed Eggplant

Name: Sardinian Stuffed Eggplant
Ingredients: 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