- 2 eggplant, cut into 1/4 inch slices
- 3 plum tomatoes, seeded
- 4 garlic cloves
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup fresh basil, chopped
- 1/2 cup Parmesan cheese, grated
- Olive oil
- Salt and pepper
Pre-heat broiler. Brush eggplant slices with olive oil and salt and pepper, arrange on baking sheet and cook 3 minutes per side, until tender and charred. When done, reduce heat to 400.
Combine the tomatoes, garlic, about 2 tablespoons of oil, as well as salt and pepper in a food processor and puree until smooth. In a bowl, mix together the ricotta, egg, and basil.
In an 8-inch square baking dish, layer the tomato sauce, eggplant, and ricotta. Repeat for another layer (or two). Finish with remaining sauce and top with the Parmesan. Bake until bubbly, about 15 to 20 minutes.