My Natural Recipes

Paleo Eggplant Lasagna

When you hear the word eggplant, the first thing that comes to most of our minds is eggplant lasagna!  Try this paleo-tweaked version.  You won't even miss the grains or dairy!


1 large eggplant

2 lb. Ground Beef

1 lb. Pork Sausage (or turkey)

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!)

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


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

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

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

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

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

Layer on another round of thinly sliced Eggplant.

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.

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

You won’t miss the noodles and cheese. Promise!!