Sunday, March 26, 2017

Paleo Eggplant Lasagne

The bread crumbs and cheese I added make this not strictly paleo, but definitely yummier and still low carb.
3 eggplants, sliced into thin rounds
1 pound ground italian sausage
1 chopped onion
2 cloves chopped garlic
1 bag fresh washed spinach
1-2 jars marinara or your own homemade
Shredded mozzarella cheese

Preheat oven to 425
Slice eggplants into round. Microwave for 5 minutes.
Brush eggplant on both sides with EVOO and dip in bread crumbs then lay on a cookie sheet. Bake until golden. About 20 min
Sautee onion and garlic in EVOO. When softened add sausage. Cook until browned then remove from heat.
When eggplant looks done, spray a casserole dish then cover the bottom of it with a layer of your eggplant, cover all holes.
Layer with spinach, sausage, sauce, and shredded mozzarella (optional).
Bake at 350 for 30 min.

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