Browned Eggplant With Tomatoes, Ricotta & Parmigiana

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1 large eggplant, thinly sliced crosswise, peeled if desired


3 tablespoons extra virgin olive oil, or as needed

8 to 12 ounces ricotta cheese

3 garlic cloves, chopped

6 red-ripe tomatoes, cored and thinly sliced

4 to 6 tablespoons freshly grated Parmesan, Grana Padano, Locatelli romano, Asiago, Dry Jack, or other grating cheese

1/4 cup thinly sliced basil leaves

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