Eggplant Lasagna

I don’t know about you, but there’s only one thing that comes to mind when I think Eggplant – Eggplant Lasagna, BaBy. Before my Grain-Free days, I would slice up an Eggplant, dip it in egg and breadcrumbs, bake and then add it as a layer on my cheese and noodle filled lasagna (**gasp). NO BUENO!! With the Eggplants peak season right around the corner – this recipe HAD to be Paleo-fied STAT!


I was super pumped to use Inspiration Plantations Ground Beef and Pork Sausage – I’ve been dying to try thier meat and it DID NOT disappoint!! If you’re close to the Ridgefield WA area – check them out!!

2 lb. Ground Beef

1 lb. Pork Sausage

2 Onions, diced (I used Vidalia – my fave and totally in season!)

4 cloves Garlic, minced

2-3 Tbsp. Olive Oil

Fresh Italian Herbs (I used Basil, Thyme, Marjoram and Parsley out of my herb garden. Yes, it’s still totally alive and growing – I think my thumb is changing color!)

½ tsp. each of Cayenne Pepper, Salt and Black Pepper

1 (14.5 oz.) can Diced Tomatoes, juices drained

1 (6 oz.) can Tomato Paste

1 can sliced Black Olives


In a large pan or soup pot, sauté Onion and Garlic in Olive Oil for 2-3 minutes.


Add Ground Beef, Pork Sausage, Herbs and Seasonings. Stir until browned.


Strain can of diced Tomatoes, add to Meat mixture. Add can of Tomato Paste and mix well.


Wash and thinly slice Eggplant, the thinner the better! Lightly salt both sides (optional).


In a baking dish, layer sliced Eggplant topped with ½ of the Meat mixture and Olives.


Layer on another round of thinly sliced Eggplant.


Top with the remaining ½ of the Meat mixture. Cover tightly with aluminum foil and bake in a pre-heated 350 degree oven for 30 minutes.


Let your lovely Lasagna rest for 5-10 minutes before serving.


Doesn’t that look AWESOME!! Dig in, Folks – you won’t miss the noodles and cheese. Promise!!

From my kitchen, to yours …. ENJOY!!

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