If you can’t find fresh basil, instead use the leaves from a couple of sprigs of fresh oregano, or some dried oregano. If you use dried, don’t use too much, it’s stronger than fresh. A small pinch on the tomato slices will do.
For a higher fat dish, substitute the ricotta for thin slices of mozzarella.
You can make these with raw eggplant, just miss out step 2, and instead salt the slices and let them drain in a colander for 30 minutes. Rinse and carefully pat dry. You can get everything else ready while you are doing this.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.