Grilled Eggplant Lasagna With Tomatoes and Three Cheeses

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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