3-4small yellow summer squash or zucchiniabout 8 inches long
1/2teaspoonsaltplus more for sprinkling
1/4teaspoonground black pepper
2tablespoonsfinely chopped basil
Preheat oven to 350°F.
Trim ends off squash, and slice each lengthwise into about 4 pieces, depending on thickness. Salt both sides and let squash sit in a colander set over a sink or bowl for 10 minutes.
Mix together ricotta, egg, 1/2 teaspoon salt, pepper, and basil. Taste and adjust seasoning, if needed. Rinse salt off squash and pat dry.
Spread 1/3 cup pasta sauce on the bottom of an 8x8 baking dish. Arrange one layer of squash on top, covering as much of the sauce as possible. Spread on half the ricotta, then sprinkle on 3/4 cup mozzarella. Top with 1/2 cup pasta sauce. Repeat layers. Add a final squash layer and spread on remaining sauce.
Slice the tomato into approximately six thick slices and arrange on top. Sprinkle on any remaining mozzarella.
Bake at 350 degrees for 35-45 minutes, until cheese is browned and sauce is bubbly. Let cool at least 10 minutes before serving.