Google+ Cave Food Kitchen: Eggplant Lasagna

Eggplant Lasagna

This is probably the tastiest "paleo lasagna" I've made thusfar, and I fully credit it to the seasoning of the beef. Seasoning is everything, and it's easy to make your own.

3 eggplants
layering the oven dish
2 lbs of ground beef or pork
3 tbsp of Sausage Seasoning blend
2 cans of peeled tomatoes
4 eggs
3 cloves of garlic, chopped
salt & pepper
olive oil for cooking

Heat the oven to 180c (350f) and place some aluminun foil over an oven rack.
Slice the eggplants length-wise into 1 cm thick slices. Spread some olive oil on them and sprinkle with salt and pepper. Bake them on both sides, 10 mins each side. When done, place them on a papertowel and set aside. Keep the oven on though!

In the meantime, mix the seasoning blend through the ground meat and then cook in a pan until browned. Set aside as well.

after 30 mins

In the same pan, use left-over oil from the meat to cook the garlic for about 1 min, then add in the tomatoes. Cook for about 5 mins until it thickens a bit. Add in the eggs and stir well. Take off the heat.

Take an oven dish, and layer the bottom with eggplant, then a layer of meat and then sauce. Repeat until it's all fished, ending with a layer of sauce (if you allow dairy in your diet, you could opt for a layer of cheese, like Parmesan, mozzarella or even Gouda)
Bake in the oven on 180C for 30 minutes.

served with stir-fried broccoli

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