Grilled Eggplant Lasagna With Tomatoes and Three Cheeses |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Long slices of grilled eggplant are layered with tomatoes and several cheeses, so it becomes a kind of lasagna without pasta. While the tomatoes cook, they release a good deal of juice, so this dish is a lot juicier, but far easier, than traditional lasagna. I have had this recipe for quite some time and believe it comes from our local newspaper. Prep time includes the 20 minutes of salting and draining the eggplant. Ingredients:
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 |
Directions:
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.
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