INGREDIENTS
3/4 cup
Basil, fresh leaves
1
thick lengthwise 12 (1/4-inch-thick) lengthwise slices Eggplant
4
Garlic cloves
1 tsp
Lemon rind
2
lbs Tomatoes
1
Egg, large
1/4 tsp
Black pepper, freshly ground
1/2 tsp
Kosher salt
1
Cooking spray
1 tbsp
Olive oil, extra-virgin
2 tbsp
Pine nuts, lightly toasted
1 oz
French bread, whole-wheat
2 oz
Parmigiano-reggiano cheese
8 oz
Ricotta cheese, part-skim