Grilled Eggplant Lasagna With Tomatoes And Three Cheeses

• 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

1. Layer eggplant with salt in a colander; let sit 20 minutes. Rinse and pat dry.
2. Drizzle eggplant with oil and grill, turning often until cooked.
3. Rub an 8 x 11-inch baking dish with oil and set oven to 350u0b0.
4. Layer as follows:
5. Place several slices of eggplant in the dish.
6. Add
7. black pepper, 1/2 the basil, 1/2 the tomatoes, 1/3 of the Fontina cheese, Mozzarella cheese and Romano cheese.
8. Continue layering in this way until you have made three layers of eggplant and 2 of tomatoes.
9. Sprinkle the top with the remaining cheeses.
10. Bake for 40 to 45 minutes, until cheese browns and juices are bubbling at the edges.
11. Serve with slices of crusty bread.

eggplants, kosher salt, olive oil, basil, tomatoes, fontina cheese, mozzarella cheese, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914654 (may not work)