2 1/2 lbs ripe red tomatoes, cored and cut into 3/8" thick slices
1 tsp coarse salt
1 cup ricotta cheese
1/2 cup packed basil leaves, rinsed and chopped
2 large egg yolks
1 Tbsp flour
1/2 tsp onion salt
1 cup Gruyere cheese, grated
2 English muffins, well toasted
1 Tbsp olive oil
Spread tomato slices on paper towel lined baking sheet. Sprinkle both sides with coarse salt. Let drain about 15 minutes.
Heat oven to 375. Coat a 2 qt oval baking dish with cooking spray. In a medium size bowl, stir together ricotta, basil, egg yolks, flour and onion salt. Stir in 1/2 of the cheese.
Process English muffins a food processor until coarse crumbs are formed. Sprinkle 1/2 cup crumbs over bottom of baking dish.
Place single layer of tomato slices on top of crumbs. Spread all of the ricotta mixture over tomatoes. Sprinkle with 2 Tbsp muffin crumbs. Top with remaining tomato slices, slightly overlapping if necessary. Brush with olive oil.
Bake in oven for 30 minutes. Sprinkle with remaining muffin crumbs and remaining cheese. Bake until cheese is melted and topping is lightly browned.