Tomato Eggplant Stacks

• 1 medium eggplant
• 1 tomatoes
• 1 tablespoon ricotta cheese, divided
• 1 tablespoon basil pesto, divided
• salt and pepper

1. slice eggplant into 1/4 inch slices.
2. salt both sides of egg plant to remove moisture.
3. slice tomato into 1/4 inch slices.
4. stack egg plant then 1tsp of basil then tomato then 1 tsp ricotta.
5. repeat proceedure finishing with eggplant on top.
6. bake at 350 for 25 minutes.

eggplant, tomatoes, ricotta cheese, basil pesto, salt

Taken from www.food.com/recipe/tomato-eggplant-stacks-515327 (may not work)