Grilled Eggplant Lasagna

I bought a large eggplant for a recipe and still had half left in 3 lengthwise 1 inch slices.  I decided to make an eggplant lasagna using fresh ingredients and some cheeses I had in the refrigerator.

Ingredients:

½ a large eggplant sliced in long planks 1 inch thick

1 teaspoon garlic powder

1 Roma tomato

½ cup fresh basil leaves

½ cup part skim ricotta cheese

1 ½ teaspoons Italian seasoning divided

½ cup shredded Italian cheese

¼ cup grated parmesan cheese

Olive oil spray

Directions:

1. Preheat a grill to medium heat. 
2. Spray eggplant slices with olive oil spray and sprinkle with garlic powder.
3. Grill 4 minutes, flip over grill 3 more minutes.
4. Preheat oven to 400 degrees.
5. Transfer eggplant to small glass baking dish.  I used a 8×6 dish.
6. Mix ricotta cheese with 1 teaspoon Italian seasoning and grated parmesan cheese. Spread ricotta over eggplant.
7. Layer basil leaves over the ricotta cheese.
8. Slice the Roma tomato.  Sprinkle with Italian seasoning.  Layer the tomatoes over the basil.
9. Sprinkle shredded Italian cheese over the tomatoes.
10. Bake 20 minutes or until cheese melts.