Grilled Eggplant Lasagna With Tomatoes And Three Cheeses
Grilled Eggplant Lasagna with Tomatoes and Three Cheeses offers a smoky, cheesy take on classic lasagna. Layers of grilled eggplant, fresh tomatoes, and a blend of Fontina, Mozzarella, and Romano cheeses create a rich, satisfying dish perfect for vegetarian pasta lovers or those seeking a flavorful, hearty meal.
Ingredients
Instructions
- Layer eggplant slices with salt in a colander and let sit for 20 minutes. Rinse and pat dry.
- Drizzle eggplant slices with olive oil and grill, turning often until cooked.
- Rub an 8 x 11-inch baking dish with olive oil and preheat the oven to 350°F.
- Place several slices of grilled eggplant at the bottom of the dish.
- Add a layer of sliced tomatoes, followed by half of the basil, half of the tomatoes, one-third of the Fontina cheese, Mozzarella cheese, and Romano cheese.
- Repeat layering: eggplant, tomatoes, basil, cheeses, until you have three layers of eggplant and two of tomatoes.
- Sprinkle the top with the remaining cheeses.
- Bake for 40 to 45 minutes until the cheese is browned and bubbling around the edges.
- Serve slices with crusty bread.
Tips & Substitutions
For a more robust flavor, consider marinating the grilled eggplant slices in olive oil with garlic before grilling. If you don't have Fontina cheese, Gruyère or Provolone can be great substitutes. Fresh herbs like oregano can add a nice touch, and you can also layer in some sautéed spinach for added nutrition. This dish is delicious with a side of Zucchini And Tomato With Herbs.
Serving Suggestions
Serve this lasagna with a crisp green salad or some garlic bread for a complete meal. A light red wine, such as Chianti, complements the rich flavors well. This dish also pairs beautifully with crusty bread, making it a perfect choice for a cozy dinner or a gathering with friends. Consider browsing more Mediterranean recipes for additional meal ideas.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the lasagna in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions, but the oven method helps retain the texture of the cheese and eggplant.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Eggplant Lasagna With Tomatoes And Three Cheeses contains roughly 537 calories, with 14g protein, 1g carbohydrates, and 54g fat. It is an excellent source of protein (27% of the Daily Value) and calcium (24% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1582mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the lasagna in advance?
Yes, you can assemble the lasagna a day ahead and store it in the refrigerator. Just cover it tightly with foil or plastic wrap. When ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before placing it in the oven, which helps it heat evenly.
What can I use instead of eggplant?
If you're looking for a substitute, zucchini or yellow squash can work well. Slice them thinly and prepare them in the same way as the eggplant. This change will give you a similar texture while providing a slightly different flavor profile, perfect for those who prefer a lighter option.
Can I make this dish gluten-free?
Yes, this recipe is naturally gluten-free as it does not contain any pasta. Just ensure that the cheese you use is gluten-free as well. Serving it alongside a gluten-free salad or side dish can make for a satisfying meal without any gluten concerns.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).