In which I pretend to be a food blogger

Today's experimental recipe is an improvised Italian eggplant casserole... thingy. We chopped an eggplant into slices about 1/2 inch thick, then salted it and set aside while combining ricotta cheese with a generous handful of basil and lemon balm (both home-grown) and a few cloves of garlic. Then we coated the bottom of a glass pan with tomato sauce and sliced fresh tomatoes, and layered half the eggplant slices over that, followed by the ricotta mixture, more fresh tomato, and another layer of eggplant slices. More tomato sauce was spread on top, and then a generous sprinkling of parmesan and romano cheese. This concoction is now baking in the oven at 350 degrees; soon we'll find out what it tastes like.