You will want to Ciao Down on this one!
1 Tbsp Olive Oil
2 pounds tomatoes, seeded and chopped (I used a 15 oz can of diced)
4 garlic cloves crushed and divided
12 eggplant slices - lengthwise ( I used 6)
2 Tbsp Pine buts, lightly toasted
1 oz whole wheat bread torn in to pieces
8 oz. fat free ricotta cheese
1 tsp grated lemon rind
1/4 cup fresh basil leaves
2 oz parmesan cheese or shredded mozzarella
Fresh oregano (optional)
Combine oil and tomatoes in a medium saucepan, stir in 2 garlic cloves ( I added a dash of fresh oregano as well) and bring to a boil, reduce heat and simmer. Cool and place in food processor; process until smooth. Set aside. Preheat broiler to high.
Sprinkle eggplant slices with kosher salt and fresh ground pepper. Arrange them on a foil lined baking sheet. Lightly coat eggplant with cooking spray. Broil 4-5 minutes on each side until lightly browned.
Preheat oven to 375.
Place remaining 2 garlic cloves in food processor; pulse until chopped. Add pine nuts and bread, chop until coarse crumbs form.
Add ricotta, lemon rind, and egg. Process until smooth. Stir in basil and 1/4 cup Parmesan cheese.