How to make
Cut the eggplants into large slices. Cook them in a grill pan. Arrange them on a plate, season them with salt and drizzle with olive oil. Prepare a suitable baking pan for the lasagna.
In boiling salted water, drop two of the sheets and blanch them for a minute. Take them out and place them in a colander, cover them with cold water and put them on a towel. Spread the bottom of the baking pan with olive oil.
Arrange the eggplant, cover with sheets, put the cheese, sprinkle with fresh basil and black pepper. And again eggplant, sheets, cheese, until you run out of products.
A good lasagna is made with 5 to 6 rows of sheets. Finish the top row with eggplants, generously sprinkled with cheese. Drizzle with olive oil.
Bake at 390°F (200°C) in a preheated oven with a fan for 15-20 min. Serve the Grilled Eggplant Lasagna warm, garnished with fresh basil leaves!
