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!
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
- Preheat oven to 375 degrees F.
- Toss eggplant slices with 2 teaspoons salt, place in colander set over bowl, and let drain for 20 minutes.
- While eggplant drains, heat olive oil in large pot over medium heat.
- Add onions and cook until soft and translucent.
- Add garlic, tomato paste, olives, and canned tomatoes, and cook for 10 minutes.
- Remove from heat and add chopped basil leaves.
- In 11x9 baking dish, spread 2 scoops tomato sauce.
- Lay 1/2 eggplant over sauce.
- Spread grated mozzarella across first layer and add more tomato sauce on top of that.
- Lay rest of eggplant over mozzarella and tomato sauce, then add rest of mozzarella.
- Finish assembling with parmesan cheese.
- Bake in oven for 40 minutes.
- Remove from oven and let cool for 10 minutes.
- Slice and serve immediately.