Author Notes
I was always lactose intolerant, so my family developed this great eggplant parmesan recipe that tasted great without the cheese… today I make it for my family: half with cheese and half without! —There's A Cook In My Kitchen
Ingredients
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2
Long Japanese eggplants, sliced 1/4 inch thick
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1 tablespoon
extra-virgin olive oil
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1-1/4 pounds
grass-fed ground beef
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sea salt
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25 ounces
jar organic tomato sauce
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1/2 teaspoon
dried thyme
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pinch
cinnamon
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1/2 teaspoon
dried oregano
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1/2 cup
shredded mozzarella cheese (or non-dairy cheese)
Directions
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Preheat oven to 375 degrees convection setting, or 425 degrees regular bake setting.
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Place eggplant slices on parchment-lined baking sheets and bake for 10 – 15 minutes, or until slightly browned.
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Make the sauce: Heat the oil in a large skillet or saucepan over medium-high heat. Add the beef and season with salt. Cook, stirring, until no longer pink. Stir in tomato sauce, thyme, cinnamon and oregano. Let simmer 30 minutes, stirring occasionally.
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Spread a little meaty sauce into the bottom of a baking dish. Arrange half of the eggplant slices over it. Spoon half of the remaining meat sauce over the eggplant. Repeat with remaining eggplant and meat sauce. - See more at:
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