Wednesday, April 17, 2013

Eggplant Lasagna


1 tsp butter/ghee or coconut oil, melted for brushing

2 eggs

2 tbsp water

1 cup grated Parmesan cheese

sea salt and pepper to taste

2 large eggplants, peeled and sliced into ½ inch rounds

2 tbsp butter/ghee or coconut oil

1 pound ground grass fed beef

2 cups shredded mozzarella cheese


  1. Preheat to oven to 375 degrees F. (190 degrees C.) Lightly grease two baking sheets.
  2. Whisk eggs and water together in shallow dish.
  3. Combine Parmesan cheese, salt and pepper in a small bowl. Dip eggplant slices in egg mixture and arrange slices on the prepared baking sheets.
  4. Sprinkle egg plant with Parmesan cheese mixture and bake in oven until tops are golden brown, 20-25 minutes. Flip eggplant and bake an additional 20-25 minutes.
  5. Remove eggplant from oven and increase temperature to 400 degrees F (200 degrees C.)
  6. Over medium-high heat in a skillet cook ground beef till no longer pink and season with salt and pepper.
  7. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
  8. Grease a 9 x 13- inch baking dish with choice of fat.
  9. Place 1/3 of the eggplant slices on bottom of the dish
10. Pour 1/3 of the tomato sauce with ground beef on bottom of eggplant layer.

11. Sprinkle 1/3 of mozzarella cheese on top of sauce layer.
12. Repeat 2 more times, finishing with a layer of mozzarella cheese.
13. Bake uncovered in oven until cheese is melted and sauce is bubbling, 10 to 15 minutes.
14. Remove from oven and allow to cool, for 5 minutes.

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