Stuffed Baby Eggplants

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For the Tomato Sauce:

1/4 cup olive oil

2 cups finely chopped white onion

6 garlic cloves, sliced

2 tablespoons salt

4 cups canned chopped San Marzano tomatoes, with juice

1 cup white wine

2 cups beef stock or water

1 bay leaf

1 teaspoon freshly ground black pepper

1 tablespoon fresh oregano leaves

For the eggplant:

12 baby eggplants

Salt

2 pounds beef sage sausage

2 cups tomato sauce

8 ounces fresh mozzarella, grated or sliced