Paleo Eggplant Lasagna
We came across this paleo eggplant lasagna recipe and had to try it out. Don’t get us wrong, we love the classic Italian lasagna dish, but opting for a healthier version lets us enjoy the meal guilt-free without the high carbs and fats. You’ll be amazed how easy this recipe is. This is the tastiest “paleo” lasagna we’ve ever tried.
You won’t miss the pasta and cheese when you try this dish. We replaced the pasta with eggplant and the cheese/cream with eggs. At first glance, the picture above looks like melted cheese. Doesn’t it? Take a look closely, again. We cracked 3 eggs on top of the dish and used a fork to gently poke the yolk and give it a nice swirl.
We highly recommend cooking the meat sauce with coconut oil. The coconut oil brings out the meat flavor to a whole new level. You don’t get that coconut-y taste. It’s very, very subtle that it gives the meat sauce a light touch of sweetness and cuts the acidity from the tomatoes. Unless you are allergic to coconut, you can substitute for olive oil.
The paleo eggplant lasagna tastes even better the next day! We found this recipe on Paleo Magazine and made few minor changes to the ingredients. This is a solid recipe and we look forward to making this dish again soon!
Let us know what you think of this recipe! Be sure to leave a comment below.
Paleo Eggplant Lasagna
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
This paleo eggplant lasagna is amazingly delicious and packs a lot of flavors. You won't miss the cheese and pasta when you try this dish.
2 tablespoons coconut oil
1 small onion, minced
3/4 lb ground beef
3/4 lb ground pork
2 (14.5 ounce) cans diced tomatoes
2 (6 ounce) cans tomato paste
4 cloves garlic, crushed
1/2 cup chopped parsley, plus more for garnish
1 tablespoon dried basil
1/2 tablespoon dried marjoram
1/2 tablespoon dried thyme
1 teaspoon fennel seeds
1 teaspoon salt, plus more to taste
5 large eggs
2 large eggplants, sliced into thin slices
3-4 tablespoons of sale (for boiling the eggplant)
- Preheat the oven to 375 degrees Fahrenheit.
- Heat 2 tablespoons of coconut oil in a large sauce pan over medium-high heat on the stovetop. Add the onions, pork and beef. Cooked until the meat is browned and the onions are translucent.
- Stir in diced tomatoes, tomato paste, herbs, garlic, fennel seeds and 1 teaspoon of salt to the meat mixture. Cover and cook on low for 45 minutes, stir occasionally.
- While the meat cooks, boil a large pot of water. Once the water is boiling, add 3-4 tablespoons of salt and boil the eggplant in batches, about 3 minutes per batch. After each batch is complete, remove the eggplant from the boiling water and place in a bowl of cold water. Once cool, set aside. (We changed the water after each batch so it stayed cold)
- Using a 9 x 13 inch baking pan. Layer like this: 1st layer meat sauce, 2nd layer eggplant, 3rd layer 2 whisked eggs, 4th layer meat sauce, 5th layer eggplant.
- Cover the baking pan with aluminum foil and cook in the oven for 30 minutes.
- Remove the baking pan from the oven and take off the foil. Crack three eggs on top of the baked eggplant lasagna. Use a fork to gently break the yolks and spread over the top of the lasagna. Put the baking pan back in the oven and cook for another 10-15 minutes or until the egg whites are fully cooked.
- Sprinkle with some more chopped parsley and enjoy!
Recipe adapted from Paleo Magaine