Noodle-Free Eggplant Lasagna

Noodle-Free Eggplant Lasagna
I love making vegetarian eggplant lasagna, and this grain-free and noodle-free version is super-easy to make and very healthy. I never thought I’d say this, but you can eat all the lasagna you want without any guilt!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Allergens: Milk
- Servings: 2
Ingredients
- 2 eggplants (cut into 1/3-inch strips)
- 2 teaspoons salt
- 2 teaspoons olive oil
- 1 large yellow onion (chopped)
- 2 cloves garlic (peeled, minced)
- 2 tablespoons tomato paste
- 1/4 cup kalamata olives (pitted)
- 1 can crushed tomatoes
- 1/2 cup basil leaves (chopped)
- 3 cups mozzarella cheese (grated)
- 1 cup parmesan cheese (grated)
Instructions
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Preheat oven to 375 degrees F.
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Toss eggplant slices with 2 teaspoons salt, place in colander set over bowl, and let drain for 20 minutes.
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While eggplant drains, heat olive oil in large pot over medium heat.
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Add onions and cook until soft and translucent.
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Add garlic, tomato paste, olives, and canned tomatoes, and cook for 10 minutes.
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Remove from heat and add chopped basil leaves.
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In 11x9 baking dish, spread 2 scoops tomato sauce.
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Lay 1/2 eggplant over sauce.
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Spread grated mozzarella across first layer and add more tomato sauce on top of that.
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Lay rest of eggplant over mozzarella and tomato sauce, then add rest of mozzarella.
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Finish assembling with parmesan cheese.
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Bake in oven for 40 minutes.
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Remove from oven and let cool for 10 minutes.
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Slice and serve immediately.