INGREDIENTS
1/2 lb
plum tomatoes, halved and seeded
1 clove
garlic
4 tbsp
olive oil
kosher salt and black pepper
2
eggplants (about 3 pounds), sliced lengthwise 1/4 inch thick
1 cup
ricotta
1
large egg
1/2 cup
fresh basil, chopped
1/4 cup
grated Asiago or Parmesan (1 ounce)
4 cups
mixed greens