Serves 4 with leftovers
|Olive oil (for the dish)|
|2||large eggplant (about 3 pounds), peeled and cut lengthwise into ½-inch-thick
|Salt and pepper, to taste|
|1||large red onion, cut into thick slices|
|About ⅓ cup olive oil (for sprinkling)|
|5||medium tomatoes (about 2½ pounds), cut into ½-inch-thick slices|
|¼||cup chopped fresh parsley|
|¼||cup chopped fresh basil|
|½||cup freshly grated Parmesan|
1. Set the oven at 425 degrees. Line 3 rimmed baking sheets with paper towels. Lightly oil a 9-by-13-inch baking dish.
2. Spread the eggplant in a single layer on 2 baking sheets. Sprinkle lightly on both sides with salt. Set aside for 30 minutes. Wipe off the salt and pat dry with paper towels. Discard the paper towels.
3. Spread the eggplant and onion in a single layer on the sheets. Sprinkle with olive oil on both sides. Roast for 25 to 30 minutes, or until tender; cool briefly.
4. Meanwhile, spread the tomatoes on the third baking sheet and sprinkle lightly with salt. Set aside for 25 minutes. Press with paper towels to remove excess moisture.
5. In a bowl, combine the ricotta, egg, parsley, basil, Parmesan, salt, and pepper to taste.
6. Lower the oven temperature to 400 degrees.
7. In the baking dish, spread half the eggplant and top with half the onions. Add spoonfuls of the ricotta mixture, using half of it, and top with half the tomatoes. Repeat the layers with the remaining eggplant, onions, ricotta, and tomatoes. Drizzle the top with olive oil.
8. Bake for 1 hour and 10 minutes. Rest for about 30 minutes before serving. Cut into 12 squares. Reserve 4 squares for the linguine. Serve 2 squares per person.
Sally Pasley Vargas