Ingredients:

4 Eggplants in thin slices with the centers cut put
Half of the centers you cut out of the eggplants
1 Big Jar red tomatoe sauce seasoned.
Onion finely chopped finely
Olive oil as much as you may need
250 gms Bacon chopped finely
2 teaspoons chopped garlic
Italian Spices (then ones you prefer to taste)
3 Spoons red wine
A pinch.
Few drops of fresh lemon
Parmesan Cheese
Butter

Instructions:

Place a large frying pan on high heat and add a generous amount of olive oil, then add pepper and salt and move the oil well, when the oil is very hot fry all the eggplants until they are brown and have become a bit transparent, remove from heat then add a few drops of lemon juice to taste, stir well and set aside.

Place a large pot on high heat and add also a generous amount of cooking oil, when the oil is very hot fry the bacon and let it cook until it is toasty, then add the onion and the garlic.
When the onion and garlic have browned add the centers of the eggplants and stir frequently so they don't stick to the bottom of the pot.
Add the sauce and season with the italian spices, the salt and the red wine, let the sauce simmer for about 20 minutes stirring constantly, then set aside.

Grease a large baking pan with butter and a few drops of olive oil, place a layer of eggplants and then a layer of the sauce filling, then add some squares of butter spread all over the pan, do this until you run out of ingredients, and on top of the final layer add a generous amount of parmesan cheese and butter.

Place on the oven until the parmesan cheese has melted.

Buen Provecho!

Tips:
Serve this with the easy salad recipe I give you and it's a complete and healthy meal.
Feel free to add more sugar if you see that the sauce is very acid.