Grilled Eggplant Lasagna With Tomatoes and Three Cheeses
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 large eggplants, cut lengthwise into 1/4 inch slices
- kosher salt
- fresh ground black pepper, to taste
- olive oil (for drizzling)
- 59.14 ml basil leaves, cut into julienne strips
- 3 large tomatoes, thickly sliced
- 226.79 g Fontina cheese, thinly sliced
- 226.79 g fresh mozzarella cheese, sliced
- 236.59 ml grated romano cheese
directions
- Using an 8 x 11 inch baking dish (or a dish about tht size).
- Layer the eggplant with salt in a colander.
- Set the colander on a large plate for 20 minutes.
- Rinse the eggplant slices and pat dry.
- Drizzle the eggplant on both sides with oil.
- Cook on a grill, turning often, until cooked through.
- Remove from the grill and set aside.
- Set the over to 350 degrees.
- Rub the inside of the baking dish with oil.
- Layer as follows: Place several slices of eggplant in the dish.
- Add black pepper, 1/2 the basil, 1/2 the tomatoes, 1/3 of the Fontina, 1/3 of the mozzarella, 1/3 of the Romano.
- Continue layering in this way until you have made: 3 layers of eggplant and 2 layers of tomatoes.
- Sprinkle the top layer with the remaining cheese.
- Transfer the dish to the oven and bake for 40 to 45 minutes or until the cheese browns and the juices are bubbling at the edges.
- Serve at once.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
dojemi
United States