Beef, Tomato and Eggplant Bake {like grain free lasagna}

This delicious recipe is a perfect seasonal taste for summer! It uses fresh eggplant, tomatoes, basil and oregano that are abundant at the farmer’s market or even in your own backyard these days. This dish is reminiscent of lasagna, but doesn’t have any noodles. I made it with grass fed beef, but it would be equally delicious with sausage or lamb. With all the fresh ingredients it just screams summer!

What is your favorite way to prepare eggplant?


Beef and Eggplant “Lasagna” Bake

Serving Size: 4-5 people

Beef and Eggplant “Lasagna” Bake


  • 2 medium eggplants
  • 2 tablespoons butter
  • 1 chopped onion
  • 1 pound meat (grass fed beef, sausage or lamb)
  • 1 3/4 cups diced tomatoes (with juices) or 1 14.5 oz can of diced tomatoes
  • 1/2 cup pasta sauce
  • 1™ teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 tablespoon fresh oregano, chopped
  • 1/2 cup fresh basil, chopped
  • 1/8 teaspoon cayenne pepper
  • 2 1/2 cups shredded cheddar


  1. Preheat oven to 400.
  2. Peel eggplant and slice into 1/4 inch thick slices.
  3. Bring a large pot of water to a boil. Add eggplant slices and boil for 5-7 minutes, or until tender. Drain well!
  4. Melt butter over medium high in a skillet. Add chopped onion and cook for about 5 minutes. Stir in beef and continue cooking until the beef is cooked through. Stir in diced tomatoes, sauce, and spices and mix well.
  5. Arrange half the eggplant slices in an 8x8 inch pan. Spread half the sauce over the eggplant and top with half the cheese. Repeat with remaining eggplant slices and tomato mixture. Reserve the rest of the cheese.
  6. Cover pan and bake for about 25 minutes. Top with cheese and bake 5-10 more minutes, or until cheese is melted.

adapted from about.com

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11 comments to Beef, Tomato and Eggplant Bake {like grain free lasagna}

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