| 1 | Place a sheet of pastry on floured work surface and roll into a 14" square. |
| 2 | Transfer to a large unrimmed baking sheet. |
| 3 | Using a pastry brush dipped in water, brush a 1" border along all sides of the square. |
| 4 | Roll the edges of pastry in 1" and pinch to form a standing rim about ? high. |
| 5 | At each of the corners there will be a little excess dough; press into a ball shape. |
| 6 | Use the back of a knife to make a pattern in the rim. |
| 7 | Repeat with 2nd sheet. |
| 8 | Chill until firm, about 30 minutes. |
| 9 | Can be prepared up to a day ahead. |
| 10 | Cover tightly with plastic wrap and refrigerate. |
| 11 | Place eggplant slices on a baking sheet and sprinkle generously with salt. |
| 12 | Let stand for 30 minutes. |
| 13 | Place in a colander and rinse under cold running water. |
| 14 | Drain and pat dry. |
| 15 | Place the tomato slices on paper towels to drain. |
| 16 | Mix together the ricotta, garlic, herbs, red pepper flakes, ?tsp. salt, and black pepper to taste. |
| 17 | Spread half the cheese mixture on each shell. |
| 18 | Sprinkle with the mozzarella cheese. |
| 19 | Can be prepared 4 to 5 hours ahead to this point. |
| 20 | Cover and refigerate. |
| 21 | 425 oven. |
| 22 | Arrange slightly overlappping slices of eggplant on each puff pastry square and then top with slightly overlapping tomato slices. |
| 23 | Drizzle about 1-2 t olive oil over each galette and sprinkle with the parmesan cheese. |
| 24 | Bake lower part of oven until crust is a rich dark golden brown and vegetables are tender, about 40 minutes. |
| 25 | Remove to a cooling rack for 2-3 minutes. |
| 26 | Garnish. |
| 27 | Cut each into 16 squares. serve warm |
