Grilled Eggplant Lasagna With Tomatoes And Three Cheeses - cooking recipe

Ingredients

2 large eggplants, cut lengthwise in 1/4-inch slices
kosher salt and finely ground pepper
olive oil
1/4 c. basil leaves, julienne strips
3 large tomatoes, thickly sliced
1/2 lb. Fontina cheese
1/2 lb. Mozzarella cheese, sliced
1 c. grated Romano cheese

Preparation

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\u00b0.
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.