Eggplant Lasagna | Clean Eating

Looking for a delicious healthy lasagna recipe? One without noodles of any kind? I mean I LOVE the traditional lasagna, BUT my hubs has acid reflux and can’t do the tomato sauce except maybe once a year AND noodles just don’t really look good on me – if you know what I mean :)!

Noodles tend to go to my hips and butt even if they’re whole wheat. AND I’m not sure how much whole wheat I want to eat anyway since I keep reading that it’s really not so great for our digestive tracts and so many people I know feel amazing when they just cut it out.

All of this has led us to get a little more creative in the kitchen. I find it a challenge to make Italian dishes that I love without tomato sauces, or even just making a great chili. What’s funny is that my hubs is 1/2 Italian, but can’t enjoy most of the things he used to – sad actually :(!

So on to the recipe he actually came up with –

Eggplant Lasagna

Ingredients:

1-2 regular size eggplants or 3-5 small ones, sliced about 1/4 inch thick
Mushrooms sliced about the same, white or baby bella would work – I used white
Tomatoes sliced thin
Provolone Cheese slices – thin ones
Himalayan pink salt
Garlic powder
Italian seasoning

What To Do:

1. Pre heat oven to 375. Line baking sheet with foil, lay out the eggplant in one single sheet, sprinkle with himalayan salt, garlic powder, and Italian seasoning. Lay another piece of foil down and layer with mushrooms – sprinkle with all the same stuff as eggplant, then put a piece of foil on top. 
2. If you need to make another layer do so, otherwise use another cookie sheet, I just used one sheet pan with one layer of eggplant and one of mushrooms.
3. Bake for about 15-30 mins until just fork tender
4. In a baking dish, layer eggplant, mushrooms, tomato, cheese
5. Bake at 350 for about 15 mins until cheese is melted. It actually held together just like lasagna!! We were surprised and it was SOOOO good!!

Let me know if you try it and what you think. Did you do something different?

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