1 cup of pesto
2 large eggplants
1 tbsp olive oil
1 onion, diced
3 cloves garlic, chopped
3.5 cups sliced Roma tomatoes (about 7)
2 tbsp fresh chopped basil
0.5 tsp salt
0.25 tsp pepper
1 cup fresh ricotta cheese
0.25 cup Parmesan cheese
sprigs of fresh herbs such as thyme, oregano, and tarragon for garnish
Preheat your oven to 350 F.
Score the skins of the eggplant by piercing with a fork and running the tongs of the fork down the length of the fruit, cutting stripes into the skin.
Cut off the stem and slice the eggplant into rounds, half inch thick.
Brush both sides lightly with olive oil and arrange in a single layer on a parchment lined baking sheet.
Bake for 25 minutes, turn over and bake another 15 minutes. Remove from oven, but leave on baking sheet.
While eggplant is baking prepare the tomato sauce – in a large skillet heat olive oil and saute onions and garlic until brown, about five minutes. Add tomatoes, basil, salt and pepper and continue to cook until the tomatoes have softened and much of the moisture has evaporated, about ten minutes. Remove from heat.
In a small bowl combine the ricotta and Parmesan.
Spread a dollop of pesto on top of each piece of eggplant. Follow with a dollop of the ricotta mixture and top with a spoonful of the tomato sauce.
Place the stacks in the oven and warm to your liking (5 - 10 minutes).
Garnish with fresh herb sprigs.