Eggplant Lasagna With Ricotta and Asiago

Ingredients

• 1/2 pound plum tomatoes, halved and seeded
• 1 clove garlic
• 4 tablespoons olive oil
• kosher salt and black pepper
• 2 eggplants (about 3 pounds), sliced lengthwise 1/4 inch thick
• 1 cup ricotta
• 1 large egg
• 1/2 cup fresh basil, chopped
• 1/4 cup grated Asiago or Parmesan (1 ounce)
• 4 cups mixed greens

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