Cut eggplants in half length-wise. Make small incisions in the pulp and sprinkle with salt. Set face down in a colander and let stand 1 hour to draw their bitter juice. Blot dry.

Preheat oven to 325°. Brush eggplants with 2 tbs. olive oil and bake 1 hour.

Meanwhile, puree tomatoes and strain to separate liquid from pulp. Lightly salt pulp and let stand in strainer set over bowl until ready to use.

Sauté greens and basil in 1 tbs. olive oil until just wilted. Lower heat; add ricotta, pesto, salt and pepper. Stir to combine and spread mixture onto eggplants.

Heat tomato pulp with remaining olive oil and a little pepper. Pour sauce on a serving platter arrange eggplants on top and serve.