Makes 6 servings
 
4 large tomatoes
1 1/2 tsp. salt
1 9-inch pie shell, baked
1 cup fresh basil leaves
2/3 cup ricotta cheese
2 large eggs
1/4 lb. mozzarella, grated
1/2 cup grated parmesan
 
1. Slice tomatoes.  Place on sturdy paper towels, sprinkle with salt, and let sit for 1/2 hour.
2.  Layer half the tomatoes inside the pie shell.
3.  Puree basil and ricotta in food processor or blender.  Add the eggs, mozzarella and parmesan.  Blend.
4.  Pour the basil-cheese mixture over the tomatoes in the shell; cover with the remaining tomatoes.
5.  Bake 40-50 minutes at 350 degrees, or until golden.