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!
Ingredients2 Long Japanese eggplants, sliced 1/4 inch thick
1 tablespoon extra-virgin olive oil
1-1/4 pounds grass-fed ground beef
25 ounces jar organic tomato sauce
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 cup shredded mozzarella cheese (or non-dairy cheese)