Roasted Eggplant With Sausage and Ricotta

Ingredients

• 4 medium Italian or globe eggplants (about 1½ lb.)
• 3 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
• Kosher salt
• Freshly ground pepper
• 1 medium onion, finely chopped
• 2 garlic cloves, thinly sliced
• 1 lb. hot Italian sausages, casings removed
• ⅓ cup double-concentrated tomato paste (such as Mutti)
• ½ tsp. dried oregano or Italian seasoning
• 4 oz. whole-milk fresh ricotta
• Basil leaves (for serving)

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