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1. Slice the eggplant into 1/4 inch thick rounds.
2. Sprinkle both sides with salt and let sit for 20 to 25 minutes.
3. Chop the basil leaves and dice the vine-ripened tomatoes.
4. Cut the bread into 1 inch thick slices and toast on a preheated grill.
5. Using paper towels, pat dry the eggplant slices and add to the grill with the bread.
6. Mix together the chopped tomatoes and basil and add salt, pepper and olive oil to a large bowl, mixing well.
7. Layer the toasted bread with an eggplant slice, tomato mixture and sprinkled with grated ricotta cheese.
8. Serve and enjoy.
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