Eggplant 'Lasagna'

Eggplant 'Lasagna'

Loved by:  Lisa W (recipe taken from www.bigeatstinykitchen.com)

Ingredients:


1 large globe eggplant, cut lengthwise into 8 1/2 inch slices

Olive oil

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)

Directions:

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.