Cheesy Zucchini Eggplant Bake
Ingredients
- 1 large globe eggplant
- 2 large zucchini and/or summer squash
- 24 ounces cherry and/or grape tomatoes
- 8 garlic cloves, unpeeled
- 5 tablespoons olive oil, plus more
- Kosher salt
- 8 ounces fresh ricotta (about 1 cup)
- ¾ teaspoon crushed red pepper flakes
- 8 ounces salted low-moisture mozzarella, grated, divided
- 1 cup basil leaves, divided
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