Paleo Eggplant Lasagna

We are in the middle of our dairy elimination experiments, so we've been avoiding all dairy until we figure out which ones (if any) we can tolerate. Pasteurized dairy is out, for sure. So we are taking our time and learning to cook without dairy for the time being. Here's my latest version of lasagna, made with no cheese. I believe this is my favorite eggplant recipe, to date. The eggplants replace the noodles, and I just skipped the cheese. This is an awesome one pot meal. I barely got pictures before this got gobbled up! I just used the veggies I had on hand, and seasoned til it tasted right, so I don't have any measurements. I hope you enjoy as much as we did!

Paleo Eggplant Lasagna

• 2 medium eggplants
• salt
• 1-2 TB oil
• 1 small onion, diced
• 1 tsp minced garlic
• 1 stalk celery, diced
• 1 lb grass-fed beef
• Italian seasoning
• Basil
• pepper
• garlic powder
• onion powder
• 1/2 can organic tomato paste (3 oz)
• 14 oz can organic diced tomato, drained
• pitted black olives, sliced (about half a can)

Peel eggplants, remove ends. Slice into 1/4" rings. Place in colander and sprinkle with salt. Set aside. Heat oil in medium skillet. Add onion, minced garlic, and celery. Cook for a minute, then add beef. Season with Italian spices, basil, pepper, garlic powder, and onion powder. Cook til meat is browned. Add tomato paste, stir well. Add drained tomatoes and stir well. Season with salt and simmer for 5 minutes. Lightly grease 9x9 casserole dish. Blot eggplant with a paper towel to remove excess juices. Place half the eggplant (one layer) across bottom of dish. Add half the meat mixture on top of eggplant. Spread evenly. Add sliced olives for next layer. Top olives with remaining eggplant. Lastly, top with the remaining meat mixture. Spread evenly. Cover with foil and bake at 350° for 35 minutes. Bake an additional 5 minutes uncovered.