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Home Ground Beef Recipes / Beef Mince Recipes

Healthy And Quick Paleo Eggplant Lasagna

Healthy And Quick Paleo Eggplant Lasagna

Picture of Healthy And Quick Paleo Eggplant Lasagna ready to serve.

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My Paleo Eggplant Parmesan is a totally simple, kid-friendly, comfort food. It’s so basic, I’m going for simple people. Not fancy or gourmet but easy, healthy and quick. My hope is that busy moms find this meal useful and a good way to sneak in a controversial vegetable such as eggplant.

In case you’re wondering, eggplant is a nightshade vegetable that is related to tomato and potato. The raw plant can have a bitter taste, but it becomes tender with a rich, complex flavor when cooked. Eggplant, with its texture and bulk, is sometimes used as a meat substitute in vegan or vegetarian cuisines, but I think it’s best added to ground beef in this Paleo Eggplant Lasagna recipe! Eggplants are low in carbohydrates and have plenty of vitamins and minerals, specifically manganese.

In my recipe, you pre-roast the eggplant to eliminate the bitter taste and then layer it with ground beef and store-bought, organic spaghetti sauce to create the Paleo Eggplant Lasagna. See, I told you it was super simple! You can tweak this recipe to your liking with fresh herbs, more or fewer spices and your choice of spaghetti sauce. Let me know how your kids like it!

Healthy And Quick Paleo Eggplant Lasagna

Healthy And Quick Paleo Eggplant Lasagna

Eleanor CraigEleanor Craig
My Paleo Eggplant Lasagna is a totally simple, kid-friendly, comfort food. It’s so basic, I’m going for simple people.
5 from 1 vote
Print Recipe Share by Email Pin Recipe Share on Facebook
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine Italian
Servings 4 people
Calories 891 kcal

Ingredients
 
 

  • eggplants2 large eggplant (brinjal, aubergine, or guinea squash)
  • Glass bowl of olive oil isolated on white background3 tablespoons olive oil - divided
  • Ripe yellow onion on a white background½ medium yellow onion - chopped
  • Raw meat mince1 pound ground beef (minced beef)
  • Coarse sea salt top view2 teaspoons sea salt
  • dried garlic1 teaspoon garlic powder
  • Dried basil leaves in wooden bowl over white1 teaspoon dried basil - to taste
  • Oregano dried in wooden bowl over white1 teaspoon dried oregano - to taste
  • pasta sauce or marinara sauce24 ounce Marinara sauce (tomatoes, garlic, herbs, and onions – pasta sauce in southern hemisphere for Italian seafood dish) - organic high-quality spaghetti sauce

Instructions
 

  • Heat oven to 375°F.
  • Slice eggplant into ¼ inch slices and place on a parchment-covered cookie sheet.
  • Using 1.5 tablespoons of olive oil, lightly brush the eggplant slices on both sides. The eggplant will really soak up the oil, but don’t get heavy-handed. Just lightly brush them with the oil.
  • Cook eggplant in the oven for 30 minutes, turning the slices over halfway through.
  • While eggplant is cooking, heat the remaining ⅕ tablespoon olive oil in a medium skillet over medium-high heat.
  • Sauté onions until soft and translucent.
  • Add ground beef and spices (salt, garlic powder and dried herbs) and cook until meat is browned.
  • Drain excess grease and add spaghetti sauce.
  • Bring to bubbling, then reduce to a simmer until you are ready to assemble the lasagna.
  • In a 9×9 square baking dish, add ½ of the spaghetti sauce mixture.
  • Lay the eggplant slices over this layer.
  • Pour the remaining spaghetti sauce mixture on top.
  • Put back in the oven for about 10 minutes until you see bubbles around the edges or until heated through.

Nutrition

Calories: 891kcalCarbohydrates: 143gProtein: 25gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 74mgSodium: 1252mgPotassium: 931mgFiber: 7gSugar: 72gVitamin A: 63IUVitamin C: 6mgCalcium: 52mgIron: 4mg
Have you tried this recipe?Please leave a rating and comment.
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