Loved by: Lisa W (recipe taken from www.bigeatstinykitchen.com)
1 large globe eggplant, cut lengthwise into 8 1/2 inch slices
1lb ground grass-fed beef
1 medium onion, diced
10oz whole baby bella mushrooms, sliced
4-6 cloves of garlic, minced
2-15oz cans diced tomatoes (undrained)
6oz can tomato paste
1 Tbsp dried oregano
1 Tbsp dried basil
1 tsp dried thyme
1 tsp kosher salt
1/2 tsp ground black pepper
1/4 cup fresh parsley (plus more for garnish)
Preheat the oven to 375*.
Spray two baking sheets with nonstick cooking spray or line with parchment paper & set aside.
Place eggplant pieces on prepared baking sheets in single layer. Brush both sides of eggplant slices with olive oil. Bake until eggplant slices are tender & beginning to brown, about 5 minutes per side.
Watch closely & remove eggplant slices as needed if they are cooking too quickly or not long enough. Remove baking sheets from oven & cool eggplant while preparing sauce. Eggplant can be roasted 1 day ahead & refrigerated too.
In a large sauce pan or pot, brown ground beef over medium heat. Drain excess grease. Remove pan to heat & add onion, garlic, & mushrooms. Stirring frequently, brown & cook until onions and mushrooms are tender, about 5-10 minutes.
Add 2 cans of diced tomatoes with juice, tomato paste, oregano, basil, salt, pepper, & parsley. Bring to a simmer. Allow to simmer for about 10 minutes, stirring frequently. Sauce can be made several days ahead & refrigerated too.
Spread 1/3 of the meat sauce (about 2 cups) in the bottom of a 9x13 glass pan. Layer 4 slices of eggplant on top of the sauce. Spread about 1-2 cups of sauce on top of the eggplant slices.
Arrange a second layer of eggplant slices directly on top of the first layer, stacking them. Spoon remaining sauce on top. This can be made 1 day ahead. Cover with foil & refrigerate until ready to cook.
Bake eggplant lasagna until heated through, about 20-30 minutes if freshly made or 40-50 minutes if refrigerated. Serve hot topped with fresh parsley or basil.