Lasagna with Roasted Eggplant Ricotta Filling

Ingredients

• 4 pints cherry tomatoes
• 2 tablespoons finely chopped fresh thyme
• 1 tablespoon fresh or 1 teaspoon dried oregano or marjoram
• 6 cloves garlic in jackets (skins)
• 4 tablespoons EVOO
• Salt and freshly ground black pepper
• 1/2 cup loosely packed fresh basil leaves, roughly chopped
• 1 large firm eggplant, halved lengthwise
• 2 pints fresh ricotta cheese
• 1 cup grated Parmigiano-Reggiano
• 2 egg yolks 1 box no-boil lasagna noodles, soaked in lukewarm water 5 minutes
• 3 cups shredded mozzarella cheese

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