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Eggplant

EggplantLasagna

It probably goes with saying that this isn’t your mother’s lasagna. In fact, she would probably laugh at you if you tried to get away with calling this lasagna. Well the joke’s on your mother, as this lasagna recipe is awesome and won’t give you the carb coma that your mother’s version likely would

From our kitchen to yours, Bennett

Ingredients

2 Italian eggplants, sliced ¼” pieces lengthwise (discard the pieces that are all skin)
2 tablespoons olive oil
2 pounds grass fed ground beef
1 14.5 ounce can of crushed tomatoes
1 6 ounce can tomato paste
1 yellow onion, chopped
3 garlic cloves, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
3 Portobello mushroom caps, sliced lengthwise
1 pint grape tomatoes
1 cup grated raw grass fed mozzarella (optional)
Sea salt and pepper to taste

Directions

Preheat the oven to 350 degrees
Place the eggplant in a baking dish, drizzle with oil and salt and set aside
Sautee the onions and garlic with olive oil for about 5-7 minutes
Add the ground beef a pound at time and slowly allow to brown on all sides
Add the tomatoes, paste, and seasoning and allow it to simmer while the eggplant prebakes
Bake the eggplant alone for about 10 minutes
Start with an eggplant layer at the base and cover with ground beef/tomato mixture
Add a 2nd layer of eggplant and top with remaining ground beef
Place tomatoes and mushrooms on top of the ground beef.  Drizzle with olive oil, salt, and additional Italian seasonings
If you are primal or able to deal with dairy ok, then add the cheese layer on top
Bake for about 30 minutes; remove when the cheese begins to brown on top or the mushrooms/tomatoes looked thoroughly cooked
Let rest for about 10 minutes, then slice and enjoy

Serves 4-6

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