Paleo Eggplant Lasagna

Alright, so I've never cooked with eggplant; I've never even bought an eggplant before! But it's an excellent source of vitamins, dietary fiber, and antioxidants, so I took a risk and made a Paleo eggplant lasagna!  I adapted it from a recipe I found on Big Eats, Tiny Kitchen: Paleo Eggplant Lasagna. 

Paleo Eggplant Lasagna

I started by browning 2 lb of ground turkey.  As it cooked I seasoned it with some garlic salt and oregano.  In a separate pan I added a bit of coconut oil and sauteed the garlic.  I put the mushrooms into a food processor and pulsed until they were ground to tiny pieces.  Then I added this to the garlic to cook.  

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Then I added the mushrooms to the ground turkey and added 3/4 of the marinara sauce.  Using the mushrooms in this way rather than just cooking them as slices will really give depth to the meat sauce.  I let this simmer while I prepared the eggplant.

While the meat sauce was simmering, I preheated the oven to 350.  Using a mandolin, I sliced the eggplant long ways into slices (I used the 1/8 inch setting).  I then laid them out on a cookie sheet, sprayed with some coconut oil and baked them in the oven for about 5 minutes on each side.  This step is important for the eggplant to cook long enough and get soft!  Then I got a 9x13 glass baking dish and put 1/2 of the meat sauce in the bottom.  I layered the eggplant strips then added the other 1/2 of the meat sauce.  I topped it off with the rest of the eggplant slices and then added the 1/4 of the marinara sauce I had on reserve.  To give it a added cheesy flavor I sprinkled a generous amount of nutritional yeast on top.  I have found this ingredient in the bulk section of whole foods or health food stores.  It's what vegans use in place of cheese, and it really does add a great flavor!  Read more about nutritional yeast here. 

Finally I baked the entire thing in the oven at 350 for about 30 minutes or until the sauce started bubbling.  Yum yum! It came out great!

Paleo Eggplant Lasagna

Ingredients

• 2 lb ground turkey
• 8 oz mushrooms
• 2 cloves of garlic, pressed
• 1 eggplant sliced
• 1 jar of Classico Tomato Basil Sauce
• Nutritional yeast
• Coconut oil
• Garlic salt
• Dried oregano

Directions

1. Start by browning 2 lb of ground turkey. As it cooks, season it with garlic salt and oregano. 
2. In a separate pan, add a bit of coconut oil and saute the pressed garlic cloves.
3. Put the mushrooms into a food processor and pulse until they are ground to tiny pieces.  Add this to the garlic to cook. 
4. Once the mushrooms are cooked, add them to the ground turkey and add 3/4 of the marinara sauce.  While the meat sauce was simmering, preheat the oven to 350. 
5. Using a mandolin, slice the eggplant long ways into slices (I used the 1/8 inch setting). Lay them out on a cookie sheet, spray with some coconut oil and bake them in the oven for about 5 minutes on each side. This step is important for the eggplant to cook long enough and get soft!
6. In a 9x13 glass baking dish put 1/2 of the meat sauce in the bottom.  Layer on the eggplant strips then add the other 1/2 of the meat sauce.  Top it off with the rest of the eggplant slices and then add the 1/4 of the marinara sauce that was on reserve.
7. To give it a added cheesy flavor sprinkle a generous amount of nutritional yeast on top. 
8. Bake the entire thing in the oven at 350 for about 30 minutes or until the sauce started bubbling. Enjoy!