MELANZANE CON RICOTTA
1 medium to large eggplant, thinly sliced lengthwise
3 to 4 tablespoons extra virgin olive oil
Salt and pepper, to taste
6 to 8 ounces ricotta cheese
5 garlic cloves, chopped
6 ripe tomatoes, thinly sliced
4 to 6 tablespoons freshly grated Parmesan or pecorino cheese
About 1/4 cup thinly sliced basil leaves
Brown the eggplant slices quickly in the olive oil, or brush the slices with olive oil and broil on both sides until flecked with golden brown spots and tender.
Arrange the eggplant slices in a baking dish and sprinkle with a little salt and pepper.
Top each with a layer of ricotta, a sprinkling of garlic, a slice or two of tomato, more garlic, and a generous sprinkling of grated cheese.
Broil until the cheese turns a light golden brown. Garnish with basil. Serves 4.