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The holiday season is here!  That means lots of parties and festivities to attend.  Bring this dish to any get together and you will be lucky if you snag a piece for yourself!

Paleo Eggplant Lasagna

Ingredients:

4-6 Garlic Cloves, minced (I like it with 6.)

2 Large Eggplants, peeled & thinly sliced (I use my Kitchen Aid processer attachment.)

2 Onions, diced finely

2 pieces, Fresh Basil

2lbs. Grass Fed Beef

2 tbsp. Fresh Oregano

2 tbsp. EVOO

1 jar Victoria Fradiavolo Sauce (You can make it fresh)

½ tsp. Sea Salt

Pinches of S&P, to taste

**If you consume dairy, add Fontina Cheese into the beef mixture and shred additional and add to each layer of beef that you create and then some additional on the top center**

Make:

Pre-heat the oven to 350°.

In a large pan, sauté EVOO, onions and ½ of the garlic for about  3-4 mins.  Add in the beef and stir until browned.  Drain and add back to the pan.  Over low heat, stir into the pan, the rest of the garlic, oregano and S&P.  Add the jar of tomato paste.  Stir completely. 

In a Pyrex or baking dish, create a layer of the thinly cut eggplant.  Add a scoop of the beef mixture over this layer and create an even layer of beef.  Add another layer of eggplant, making sure to completely cover the beef below it.  Then, another layer of beef.  Finish with a third layer of eggplant.  You can add a small amount of beef (if any is left over) to the center of the top layer.  Place the two pieces of basil into the center of the beef area.  Cover the entire dish, tightly, with aluminum foil and place into the oven for about 30-35 mins.   

Remove from the oven, let the lasagna settle in its baking dish for about 10 mins before serving!  Enjoy!!

CHECK OUT MY OTHER GREAT RECIPES IN MY WEEKLY COLUMN AT:   PaleoLifestyleMagazine.com