Step 1

Place the eggplant slices onto a rimmed baking sheet and sprinkle both sides with salt (about 1 teaspoon total). Let sit while you make the sauce.

Step 2

Combine ¼ cup olive oil, garlic, tomatoes, and ¼ teaspoon salt in a medium saucepan over medium-low heat, stirring often to make sure the garlic doesn’t burn. When the tomatoes start to split, after about 10 minutes, press on them with the back of a spoon, add the wine, and simmer over medium-low heat until you have a loose sauce, another 10-15 minutes. Set aside.

Step 3

Set out two pie plates. Beat the egg with 2 tablespoons of water and pour onto one pie plate. Add the bread crumbs to the other. Blot the eggplant slices thoroughly with paper towels and dip each slice in the egg/water mixture to coat. Dredge in the bread crumbs, pressing down so they adhere. Place back on the baking sheet and continue until all your eggplant slices are coated.

Step 4

In a large nonstick skillet, heat 2 tablespoons of olive oil over medium heat. Add as many eggplant slices as will fit with a little room on each side, and pan-fry until the bottom is golden brown, 5 to 7 minutes. Using long tongs, flip each slice and cook until golden on the other side. Place the eggplant back on the baking sheet while you cook as many slices as you want, adding more oil if needed.

Step 5

To serve, pour a ladle-full of sauce into shallow bowls. Add an eggplant slice, dollop with about 2 tablespoons of ricotta, and top with another piece of eggplant. Finish with a light dusting of grated Parmesan, if you wish, and fresh basil.