Grilled eggplant lasagna with tomatoes and three cheeses
Grilled eggplant lasagna with tomatoes and three cheeses
Ingredients/Components
- olive oil - 1 item
- Mozzarella cheese, sliced - 1/2 lb
- grated Romano cheese - 1 c
- Fontina cheese - 1/2 lb
- large eggplants, cut lengthwise in 1/4-inch slices - 2 item
- kosher salt and finely ground pepper - 1 item
- basil leaves, julienne strips - 1/4 c
- large tomatoes, thickly sliced - 3 item
How to make grilled eggplant lasagna with tomatoes and three cheeses:
Layer eggplant with salt in a colander; let sit 20 minutes. Rinse and pat dry. Drizzle eggplant with oil and grill, turning often until cooked. Rub an 8 x 11-inch baking dish with oil and set oven to 350°. 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 cheese, Mozzarella cheese and Romano cheese. Continue layering in this way until you have made three layers of eggplant and 2 of tomatoes. Sprinkle the top with the remaining cheeses. Bake for 40 to 45 minutes, until cheese browns and juices are bubbling at the edges. Serve with slices of crusty bread.Recipe categories: Low calorie, Vegetables, Main dish.
Rating:
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