Eggplant Lasagna With Ricotta and Asiago

Ingredients

• 1/2 pound plum tomatoes (halved and seeded)
• 1 clove garlic
• 4 Tbsp olive oil
• 1 - 2 pinches Kosher salt and pepper (to taste)
• 2 whole eggplants (about 3 pounds) (sliced lengthwise 1/4 inch thick)
• 1 cup ricotta cheese
• 1 large egg
• 1/2 cup basil (chopped)
• 1/4 cup asiago or parmesan (grated)
• 4 cups mixed greens