For Baked Eggplant Slices

• 2 globe eggplants, each approximately 1 to 1/2 lbs.
• 5 tablespoons olive oil, divided
• Kosher Salt and Pepper

For Ricotta Mixture

• 1 cup homemade ricotta cheese or full-fat store-bought ricotta cheese
• 3/4 cup shredded Parmesan cheese or Pecorino Romano cheese
• 1/2 cup breadcrumbs
• 1/4 cup fresh basil, chopped
• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice, freshly squeezed

For Tomato Sauce

• 1 tablespoon olive oil
• 3 cloves of garlic, minced
• 1/4 teaspoon oregano
• Pinch of red pepper flakes
• 1 can diced tomatoes, 28 oz
• 1/2 cup fresh basil, roughly chopped

As Garnish

• 2 tablespoons fresh basil, roughly chopped
• 2 tablespoons shredded parmesan cheese