Health knowledge made personal
Join this community!
› Share page:
Go
Search posts:

Eggplant Lasagna

Posted May 06 2009 1:33pm

I have been craving lasagna terribly bad lately! Of course, with no grains, the traditional lasagna is out of the question. I threw this recipe together hoping that it would taste just as good as the real thing and I was not disappointed. Not only was it tasty, but also very easy. Did my kids eat it? Of course not! But, that just means more for my husband and I:) He liked it. At least my daughter did eat the eggplant. She took some pieces and breaded them and cooked her some noodles and sauce. Hey, at least she likes breaded eggplant:)


Eggplant Lasagna:

1 lb. ground beef(I used organic)
2 med. eggplant
14oz. bag of frozen red & yellow peppers and onions
2 plum tomatoes
1 qt. tomato juice
4 cloves pressed garlic
1 Tbs. dried basil
1 Tbs. dried parsley
2 tsp. dried cilantro
2 cups shredded Parmesan cheese
salt and pepper to taste
oil for brushing on eggplant(I used coconut oil)

In large skillet, cook ground beef until no longer pink. Drain any grease from pan.

While meat is cooking, peel and slice eggplant into 1/4 inch thick slices. Place on baking sheet and brush with oil and sprinkle with salt. Bake in oven on 350 for about 10 minutes. Take out and flip and bake on other side for about 10 minutes. Do this until all eggplant has been baked. Set eggplant aside.

When meat is done and has been drained, add peppers and onions, garlic, tomato juice, basil, parsley, and cilantro. Fresh basil etc. would be great but I didn't have any on hand. Cook this mixture in skillet until peppers and onions are pretty tender.

In 9x13 casserole dish, brush a little oil on bottom of pan. Place a little of the meat and veggie mixture on bottom--just enough so that it's not dry on the bottom. It doesn't need to cover the bottom completely. Place a layer of cooked eggplant. Slice plum tomatoes and layer over eggplant. You will use both tomatoes here as you will not put another layer of tomatoes. On top of tomatoes, place half of the meat and veggie mixture and 1 cup of shredded Parmesan. Then place another layer of eggplant followed by the rest of the meat mixture and the rest of the cheese. Bake in oven at 350 for about 25 minutes. After removing from oven, let it sit for about 10 minutes before serving.
Post a comment
Write a comment:

Related Searches