Eggplant Lasagna with Za’atar

Eggplant Lasagna with Za'atar
Its been an exceptionally long week and not because the kids had two days off school. Does it seem like the kids ever have a full school week of school or is it just me? Our new puppy was sick, my professional camera was stolen from my car, I hurt my back, then I got sick. Life doesn’t stop when you’re a mom although this week I needed a serious time out, laying in bed with a couple of good movies. Ya right, are you dreaming? Hockey, play dates, write, test recipes and bake 60 something cookies for the Family Day event. I was in serious need of comfort food this week. Clean, healthy comfort food that doesn’t leave me feeling horrible.
I have been developing recipes for another app being released and I was trying to come up with a clean, quick to prep lasagna. I ended up with a version of this eggplant lasagna. It may be the best lasagna I’ve put to my lips in years, possibly ever, and no food baby bloat after you eat this!
Eggplant is one vegetable that some turn their nose up at, BUT, it really is amazing when cooked properly. The roasted eggplant made the perfect vehicle for layering the grass fed beef tomato sauce that I loaded with fresh basil. This lasagne is radically simple and requires no baking other than a quick roasting for the eggplant. No need for cheese or noodles, a perfect balance and seriously tasty.
The ingredient that sets this lasagna apart is the Za’atar seasoning from The Spice Merchant. I’m seriously crushing on this seasoning. I sprinkled it on the eggplant before roasting along with garlic and extra virgin olive oil.
Eggplant Lasagna
1 pound ground beef (preferably grass fed)
1/2 white onion, finely chopped
1 bell pepper, finely chopped (red, orange or yellow)
2 garlic cloves, finely minced

3 tbsp tomato paste (from a jar)
1/2 cup water
1/4 cup fresh basil, chopped
sea salt and pepper

Add the ground beef to a saucepan and brown. Add in the onion, garlic and peppers and cook for 5 minutes until the onions and peppers are soft. Add in the tomato paste and water. Let cook for 10 minutes until you have a thick sauce. You may need to add a little more water. Toss in the fresh basil and season with sea salt and pepper.

1 eggplant, sliced into 1/4 inch slices
extra virgin olive oil
2 garlic cloves, minced
Za’atar seasoning
sea salt and pepper

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Slice the eggplant and rub with olive oil, garlic and za’atar seasoning. Bake for 10 – 15 minutes or until soft.

To assemble place a layer of eggplant, top with beef, add a little baby spinach or arugula and repeat. Serve.

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