Eggplant Lasagna

 The most important key to success while eating Paleo I have found, is taking foods and dishes you traditionally love and making them Paleo friendly.  I have been very surprised I prefer these meals over the "normal" version.  I was a little skeptical that eggplant lasagna would not meet my exceptions but it far exceeded them.  This a a must for anyone who is looking craving an Italian dish.   

Ingredients:

1 large eggplant

1/2  onion, diced

2 oz mushrooms, diced

1/2 zucchini, diced

1/1 lb ground beef (or turkey or sausage or whatever you like)

1/1 Tbsp minced garlic

1 tsp italian seasoning

1 28 oz cans crushed tomatoes

1 1/2 cups of fresh baby spinach

Preheat oven to 500 degrees and prep baking sheet with tin foil.  Peel and thinly slice eggplant to resemble lasagna noodles.  

Lay eggplant slices out on baking sheet and drizzle in EVOO, salt and pepper.  Bake for 15-20 minutes.  

While eggplant is baking, in a large pot saute EVOO and onion on medium heat for 2 minutes.  Add zucchini and mushrooms and continue to saute for an additional 2-3 minutes.  Add beef, Italian seasoning, salt, pepper, and garlic to pot.

  

When beef is no longer pink add can of crushed tomatoes. Let simmer and thicken for 20 minutes.  

Once sauce is ready place a thin layer in the bottom of an 8x8 pan, followed by a layer of spinach leafs, and eggplant.  Repeat layering sauce, spinach, and eggplant.  

Cover with foil and bake at 350 degrees for 30 minutes.  Uncover and cook for an additional 10-15 minutes.  Remove and let cool for 5 minutes.  

This is now my #1 favorite Paleo dish.   Give it a try.  

Enjoy!