I was always lactose intolerant, so my family developed this great eggplant parmesan recipe that tasted great without the cheese… today I make it for my family: half with cheese and half without!


2 Long Japanese eggplants, sliced 1/4 inch thick
1 tablespoon extra-virgin olive oil
1-1/4 pounds grass-fed ground beef
sea salt
25 ounces jar organic tomato sauce
1/2 teaspoon dried thyme
pinch cinnamon
1/2 teaspoon dried oregano
1/2 cup shredded mozzarella cheese (or non-dairy cheese)


Step 1
Preheat oven to 375 degrees convection setting, or 425 degrees regular bake setting.\r\n

Step 2
Place eggplant slices on parchment-lined baking sheets and bake for 10 – 15 minutes, or until slightly browned.\r\n

Step 3
Make the sauce: Heat the oil in a large skillet or saucepan over medium-high heat. Add the beef and season with salt. Cook, stirring, until no longer pink. Stir in tomato sauce, thyme, cinnamon and oregano. Let simmer 30 minutes, stirring occasionally.\r\n

Step 4
Spread a little meaty sauce into the bottom of a baking dish. Arrange half of the eggplant slices over it. Spoon half of the remaining meat sauce over the eggplant. Repeat with remaining eggplant and meat sauce. - See more at: