This dish by Penny Kovacs (@pennysprimal) is a cross between eggplant parmesan and lasagna without the noodles and the cheese. Once you try it, it'll become a favorite!
2 large eggplants, slized lengthwise into ¼” pieces
3 eggs, whisked
2 cups almond flour
¼ cup nutritional yeast
2 tsp garlic powder
2 tsp parsley
2 tsp basil
2 tsp oregano
2 tsp salt
1 lb ground beef
1 jar Raos Marinara (or sauce of choice)
1 onion, diced
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 recipe cashew cheese sauce
Preheat oven to 400 degrees.
Line pan with parchment paper and drizzle pan with oil, using hand to cover pan with oil.
In a large bowl, mix flour, ¼ cup yeast, 2 tsp each garlic, parsley, basil, oregano, salt.
Dip eggplant slices in egg, then in flour, and place on baking sheet.
Bake eggplant 15 minutes, flip, and bake an additional 15 minutes.
Meanwhile, make “cheese sauce” and set aside.
In skillet, brown beef and onions until beef is no longer pink. Add in salt, pepper, and garlic and stir.
Mix cheese sauce with meat.
Spoon some sauce into the bottom of an 8x8 glass dish
Layer eggplant, sauce, then beef mixture. Sprinkle with fresh basil (optional) then continue layers until eggplant and beef is used up, ending with eggplant layer. Top with more sauce.
Cover with foil and bake at 350 degrees for 40 minutes.