- 3-4 large Roma tomatoes, thinly sliced
- 1 cup ricotta cheese
- 1 egg, beaten
- 3/4 cup Parmesan cheese, divided
- 1/4 cup olive oil, divided
- 3 medium yellow squash, thinly sliced
- Black pepper
- 15-20 basil leaves, roughly torn
- 4 cloves garlic chopped
- 1/2 cup bread crumbs
Preheat oven to 400 degrees.
Place sliced tomatoes on paper towels and sprinkle with salt, let stand 15 minutes.
Flip onto dry paper towels and sit for another 10 more minutes.
Dry if there is any more moisture.
Combine ricotta, egg and Parmesan cheese, set aside.
Brush 8 x8 inch or gratin dish with 1 tablespoon olive oil.
Place 1/3 of the yellow squash in the bottom of the dish, sprinkle with salt and pepper to taste, top with 1/3 basil and 1/3 garlic and 1/2 of the tomatoes.
Place 1/2 the ricotta cheese mixture on top of tomatoes and more basil leaves.
Repeat layers with 1/3 of the squash, salt and pepper, basil, remaining tomatoes, remaining ricotta and remaining basil.
Finish with final layer of squash.
Top with bread crumbs and remaining olive oil.
Bake for 30-40 minutes or until squash pierces easily with a fork, cover with foil if it starts to brown too quickly.
Allow to sit for 10 minute’s before serving