Grilled Eggplant Lasagna

Lasagna has always been an Italian favorite both for my family and most Americans. My wife has recently gone on a gluten free (no wheat products including pasta) diet so I’m learning to cook gluten free. I’ve always loved the taste of grilled vegetables, especially eggplant and eggplant parmigiano.  With this dish I’ve combined the tastes of both lasagna and eggplant parmigiano into an unbelievable dish that everyone will love.

Grilled Eggplant Ingredients

1 Lg Eggplant

1 tsp Kosher Salt or ½ tsp Table Salt

Olive Oil Cooking Spray

Cheese Filling Ingredients

1 lb container of whole milk Ricotta

2 Lg Eggs

6 oz. shredded mozzarella (~ 1 ½ C)

¼ C grated Parmesan or Romano Cheese

½ tsp dried parsley

½ C Marinara Sauce

Additional Ingredients

1 ½ C Marinara Sauce

2 oz shredded Mozzarella (~ ½ C)

Preheat oven to 350°F

Clean, peel and trim off the ends of the eggplant. Cut them into 1/8 inch slices. It’s critical that the eggplant be very thin so that it does not overpower the cheese. I use a mandolin to give me uniform thin slices. If you have good knife skills you can also use a sharp Chef’s knife. Take out your ruler!

Lay out the sliced eggplant on paper towels and sprinkle them with the kosher salt. Let them sit for 10 minutes.

While the eggplant is salting, heat your gas grill to medium or your Panini grill to high (my preferred method). While you are waiting for the grill to heat, make the cheese filling.

Mix all of cheese filling ingredients (ricotta through marinara) in a medium bowl until thoroughly mixed.

Spray both sides of the eggplant with olive oil cooking spray. If you are using a gas grill oil the grill with canola oil (dip a folded paper towel using a long pair of tongs into the oil) and wiping it on the grill. If you are using a Panini grill, lightly spray the grill with olive oil cooking spray between each batch. Grill the eggplant until grill marks just start to form on both sides of the eggplant. Do not overcook since they will continue to cook in the oven.

Cover the bottom of a 9”x13” baking dish or roasting pan with cooking spray and then with ½ C of marinara sauce.  Cover the bottom of the pan with a single layer of grilled eggplant. Spread 1/3 of your filling mixture over the grilled eggplant and top with another single layer of grilled eggplant.  Add two more layers of the filling and grilled eggplant, ending with the grilled eggplant.  Cover the top layer of the grilled eggplant with 1 cup of marinara sauce. Top with the remaining 2 oz of shredded mozzarella.

Cover the pan with aluminum foil and bake for 45 minutes. Carefully remove the aluminum foil, there will be lots of steam, and return the lasagna to the oven for an additional 15 minutes. Serve immediately.

To print a copy of this recipe go to Grilled Eggplant Lasagna