Preheat oven to 375 degrees F (190 degrees C).
Toss all the Roma Tomato (6), Cherry Tomato (2 cup), Stewed Tomatoes (2 can), Yellow Onion (1), 3/4 cup of the Fresh Basil (1 cup), Dried Oregano (1 tablespoon), Garlic (3 clove), Fresh Rosemary (4 sprig), Olive Oil (3 tablespoon), and Balsamic Vinegar (2 tablespoon) in a large bowl. Season with salt and pepper.
Spread evenly on a lined baking pan (or two). Roast in the oven for 30-40 minutes.
While the tomatoes roast, cut the Eggplant (2) into thin 1/4-1/3 inch slices. Beat the Egg (4) in a wide bowl, and mix the Cornmeal (2 1/2 cup) with 3 tablespoons of the Parmesan Cheese (1 cup), Salt and Pepper (to taste).
Dredge each slice of eggsplant in the egg wash and corn flour/meal.
Place on a baking sheet in a single layer, and add to the oven. Bake until golden, about 25 minutes, turning slices midway.
Blend the Ricotta Cheese (15 ounce) with the remaining basil in a food processor, if possible, and season with Salt and Pepper (to taste).
When the eggsplant is done, let it cool a bit, then spread a layer of the ricotta on each slice.
Place a layer of eggsplant on the bottom of a large baking dish, then spread half the roasted tomatoes on top and sprinkle with a third of the remaining Parmesan.
Repeat the layers of eggsplant, tomatoes, and Parmesan, finishing with just a layer of eggplant and Parmesan on top. Cover and bake for 20 minutes, and then uncover and bake until golden brown on top.