Aubergine Parmigiana

For the Marinara sauce:

• ¼ cup olive oil
• 1 head of garlic
• Ground cloves
• 1 large finely chopped red onion
• 3 anchovy fillets (optional)
• ½ teaspoon crushed red pepper flakes
• 1 tablespoon tomato paste
• ¼ cup dry wine
• 2 cans of chopped tomatoes in their juice
• ¼ cup torn basil leaves
• ½ teaspoon dried oregano
• Salt

For the aubergines:

• • 4 medium aubergines, peeled and sliced
  • Salt
  • ½ cup finely chopped basil and parsley
  • 300 g cheese