This dish by Penny Kovacs (@pennysprimal) is a cross between eggplant parmesan and lasagna without the noodles and the cheese. Once you try it, it'll become a favorite!
INGREDIENTS
- 2 large eggplants, slized lengthwise into ¼” pieces
- 3 eggs, whisked
- 2 cups almond flour
- ¼ cup nutritional yeast
- 2 tsp garlic powder
- 2 tsp parsley
- 2 tsp basil
- 2 tsp oregano
- 2 tsp salt
- Olive oil
- 1 lb ground beef
- 1 jar Raos Marinara (or sauce of choice)
- 1 onion, diced
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 recipe cashew cheese sauce
DIRECTIONS
- Preheat oven to 400 degrees.
- Line pan with parchment paper and drizzle pan with oil, using hand to cover pan with oil.
- In a large bowl, mix flour, ¼ cup yeast, 2 tsp each garlic, parsley, basil, oregano, salt.
- Dip eggplant slices in egg, then in flour, and place on baking sheet.
- Bake eggplant 15 minutes, flip, and bake an additional 15 minutes.
- Meanwhile, make “cheese sauce” and set aside.
- In skillet, brown beef and onions until beef is no longer pink. Add in salt, pepper, and garlic and stir.
- Mix cheese sauce with meat.
- Spoon some sauce into the bottom of an 8x8 glass dish
- Layer eggplant, sauce, then beef mixture. Sprinkle with fresh basil (optional) then continue layers until eggplant and beef is used up, ending with eggplant layer. Top with more sauce.
- Cover with foil and bake at 350 degrees for 40 minutes.
- Enjoy!