Timballo di Melanzane (Eggplant Timbale)

1. Peel and chop the eggplant into rough 2-inch pieces.  Toss the eggplant with 1 teaspoon of salt and let sit in a colander for 15-20 minutes to drain. Dry the eggplant pieces with paper towels.

2. Heat 3 Tbsps. of olive oil in a large skillet. Add half the eggplant pieces. Cook over medium high heat turning the pieces so they cook evenly. Once cooked, transfer them to a bowl. Repeat with the remaining eggplant pieces. Let the eggplant cool to room temperature.

3. Preheat the oven to 275℉. Butter six ramekins (5-to-6-ounce capacity). Place them on a baking sheet.

4. Put the cooled eggplant, ricotta, parmesan, eggs and basil in the bowl of a food processor fitted with the metal blade.  Pulse 8 - 12 times until the mixture is smooth with some texture. Adjust the seasoning to taste. Divide the mixture evenly between the buttered ramekins.

5. To serve, run a knife around the edge of the eggplant mixture then invert the mold onto a serving plate. Garnish with some of the tomato sauce, a slice of mozzarella, cherry tomatoes and basil.  Drizzle with olive oil and season with black pepper.