Egg-free, Gluten-free, Nut-free, Paleo*
It’s eggplant season and these curvy purple fruits are coming in fast and furious. We got two this week in our Misfits Market box!
Lately I’ve been making them into casseroles with other summer veggies like yellow squash and zucchinis, but this week I tried something different. The end result was a fantastic no-noodle, gluten-free eggplant lasagna packed with seasonal veggies and bursting with flavor.
How to Make No-Noodle Eggplant Lasagna
2 eggplants, thinly sliced (1/4 inch)
1 lb ground beef
2 cups yellow onion, chopped
4 cloves garlic, chopped
3 cups frozen spinach
4 15 oz cans diced tomato
2 TBS dried basil
1 TBS oregano
1 tsp black pepper
1 tsp garlic powder
4-6 cups aged cheddar, shredded (more to taste)
Arrange the eggplant slices on drying racks placed over towels. Lightly salt them and allow the eggplant slices to stand for at least half an hour while you prepare the filling. This step draws out the water, so unless don’t skip it unless you like lasagna soup.
Brown the meat together with the onions and garlic. When the onions are translucent and the meat is browned, stir in the spices, spinach, and diced tomatoes. Allow the mixture to simmer and reduce.
Next, use a paper towel to remove the moisture and salt from the eggplant slices. You can also use two fingers and squeeze the slices while moving your hand downwards. I find this second method works better.
When the slices are dry, line the bottom of a 9 by 13 baking dish with a single layer. Next add a layer of meat sauce and a layer of cheese. Continue alternating layers of eggplant, meat sauce, and cheese until your casserole dish is full.
Bake at 400 degrees F for 40 minutes. Remove and top with more shredded cheese. Return to the oven for another 10 minutes.
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