Grilled Eggplant Lasagna With Tomatoes And Three Cheeses

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 large eggplants, cut lengthwise into 1/4 inch slices
• kosher salt
• fresh ground black pepper, to taste
• olive oil (for drizzling)
• 1/4 cup basil leaves, cut into julienne strips
• 3 large tomatoes, thickly sliced
• 1/2 lb fontina cheese, thinly sliced
• 1/2 lb fresh mozzarella cheese, sliced
• 1 cup grated romano cheese

Recipe

• 1 using an 8 x 11 inch baking dish (or a dish about tht size).
• 2 layer the eggplant with salt in a colander.
• 3 set the colander on a large plate for 20 minutes.
• 4 rinse the eggplant slices and pat dry.
• 5 drizzle the eggplant on both sides with oil.
• 6 cook on a grill, turning often, until cooked through.
• 7 remove from the grill and set aside.
• 8 set the over to 350 degrees.
• 9 rub the inside of the baking dish with oil.
• 10 layer as follows: place several slices of eggplant in the dish.
• 11 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.
• 12 continue layering in this way until you have made: 3 layers of eggplant and 2 layers of tomatoes.
• 13 sprinkle the top layer with the remaining cheese.
• 14 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.
• 15 serve at once.