Grilled Eggplant Lasagna With Tomatoes And Three Cheeses

1. 1

   Layer eggplant with salt in a colander; let sit 20 minutes. Rinse and pat dry.

2. 2

   Drizzle eggplant with oil and grill, turning often until cooked.

3. 3

   Rub an 8 x 11-inch baking dish with oil and set oven to 350u00b0.

4. 4

   Layer as follows:

5. 5

   Place several slices of eggplant in the dish.

6. 6

   Add

7. 7

   black pepper, 1/2 the basil, 1/2 the tomatoes, 1/3 of the Fontina cheese, Mozzarella cheese and Romano cheese.

8. 8

   Continue layering in this way until you have made three layers of eggplant and 2 of tomatoes.

9. 9

   Sprinkle the top with the remaining cheeses.

10. 10

    Bake for 40 to 45 minutes, until cheese browns and juices are bubbling at the edges.

11. 11

    Serve with slices of crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.