Grilled eggplant lasagna with tomatoes and three cheeses

Grilled eggplant lasagna with tomatoes and three cheeses

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CookItEasy.net
CookItEasy.net

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:
Grilled eggplant lasagna with tomatoes and three cheeses
4
Average rating: 4 of 5, total votes: 4
Cook. Time: PT1H30M
Total Time: PT1H30M


Cause of complaint:

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