Eggplant Lasagna

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Lately, I've been on this whole new paleo kick, but have been craving a few of my favorite dishes like lasagna. I've been losing my noodles - pasta noodles that is. This "lasagna" recipe cuts out the noodles altogether and uses fresh eggplant instead, making it the perfect paleo, gluten-free and vegan recipes.

What You'll Need

2 large eggplants 1 onion, diced 2 shallots, diced, 1 1/2 steak tomatoes, diced 2 zucchini, diced 1 cup crumini mushrooms, chopped 1 portabello mushroom, chopped fresh oregano, chopped fresh basil, chopped 2 garlic cloves, minced 2 cups feta (I used Bulgarian Feta) grated Manchego salt peper 1 cup water 1/4 cup olive oil

Omit the feta and Manchego cheese to make this recipe into paleo and vegan.

eggplant

What You'll Need To Know

You'll first want to sauté the onions and shallots in a pan. After the onions and shallots have caramelized, add in the tomatoes for about a minute. Next, add in the zucchini, mushrooms and garlic and let the ingredients cook for about 2 minutes. Add in the oregano, basil, salt, pepper and a cup of water and cook until the ingredients begin to boil. Once boiling, let it boil for about 10 minutes. (It should become a nice and saucy.)

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You'll want to pre heat your oven to 325 degrees. Preheat oven to 400° Line a baking sheet with aluminum foil. Cut ends off eggplants and slice lengthwise in ¼ inch slices. You should end up with about 10 slices total. Pour sauce into the bottom of an 8×13 baking dish and spread into an even layer. On top of the sauce, layer half of the eggplant slices and sprinkle with feta. Repeat the laying and sauce steps. Pour remaining 2 cups of sauce on top and spread in an even layer across the entire dish. Sprinkle with feta and oregano on top. Cover with foil and bake for 30 minutes. Remove foil, grate fresh manchego and broil on high 5-8 minutes. Let stand 15 minutes before cutting.