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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!

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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!! http://www.inspirationplantation.com/

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

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

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

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

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

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

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Layer on another round of thinly sliced Eggplant.

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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.

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

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

From my kitchen, to yours …. ENJOY!!