Eggplant a’la Lasagna

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Hi Guys,

As promised I have for you a new recipe that literally it’s worth to ” die for”

I wanted to try it before but first of all I am not an eggplant fun and second, each time I played with this vegetable it came out not too great. But I was tempted by seeing some pictures in a newspaper, unfortunately there wasn’t any recipe with it. So here you go-my own creation

Eggplant a’la Lasagna (gluten free, dairy , soy, grain free, Paleo friendly)

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It required a little bit of preparation so I spread it out throughout  the day.

You will need (portion for 2)

Step 1.

0.7lb organic ground turkey

1 big Potrobello mushroom

onion or celery sticks if you like

Fry them together with 1Tbsp of coconut oil in the pan; allow to cool off completely. additional spices: salt&pepper, paprika and my fav. turmeric.

Step 2

I made my own but you need a thick tomato sauce. If you are making your own, do it ahead of time so there is not so much mess to clean up;)

Step 3

1 big eggplant

use  a sharp knife and cut your eggplant into thin slices; place on the counter , sprinkle with see salt and cover with paper towel for a few hours. This helps to remove excess water. After a while roast your eggplant in a oven for about 15 min. Check it often make sure it’s only to the point when it’s soft.

Step 4

prepared 1 cup of spinach + 1 cup non dairy cheese (I used Daiya -Mozzarella Style Shreds)

lots of basil, oregano, chilli pepper, black pepper, salt

Last Step 5

Preheat the oven to 400 F. In a lightly  greased baking dish place layers: eggplant-turkey-spinach, tomato sauce, cheese and start over again until you run out of ingredients. It will take from 45min-1h . But it’s soo worth it. I was honestly surprised, I could eat it all by myself. It was exactly what I needed: very cheesy, comfort dinner on a cold day.

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Give it a try and your husband will love you forever and ever;)))

Have a beautiful day and take care,

Love

Izabela

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