Eggplant and Tomato Bake

Method

1. 1Step 1: Heat the oven to 425°F. Slice the eggplant into rounds, brush with half the oil and roast on trays for 20 minutes, turning once.
2. 2Step 2: Meanwhile, cook the chopped onion in the remaining oil for 5 minutes, add the garlic and chopped tomatoes with the salt, and simmer for 15 minutes into a chunky sauce. Stir in half the basil.
3. 3Step 3: Spread a little sauce in a baking dish. Layer eggplant, sauce and spoonfuls of ricotta, finishing with sauce and parmesan.
4. 4Step 4: Bake at 375°F for 15 to 20 minutes, until bubbling. Top with the remaining basil.