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Eggplant lasagna is a delicious and healthy alternative to the traditional pasta-based dishes that we all know and love. Not only is it gluten-free, but it is also noodleless, making it a perfect option for those following a low-carb or grain-free diet. Today, we will be sharing two incredible recipes for eggplant lasagna that are sure to please your taste buds while keeping you on track with your dietary goals.

Gluten-Free Noodleless Eggplant Lasagna Made in a Crock Pot

This recipe takes the traditional concept of lasagna and gives it a healthy twist by replacing the noodles with tender slices of eggplant. Not only does it make for a lighter and fresher dish, but it also adds a delightful earthy flavor to the overall taste.

To start, you will need:

• 2 large eggplants, thinly sliced
• 1 pound ground beef
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 can (14 ounces) diced tomatoes
• 1 can (6 ounces) tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

To prepare this delectable dish, follow these steps:

1. In a large skillet, cook the ground beef, onion, and garlic over medium heat until the meat is browned and the onion is translucent.
2. Add the diced tomatoes, tomato paste, basil, oregano, salt, and black pepper to the skillet. Stir well to combine all the ingredients and allow the sauce to simmer for 10 minutes.
3. Layer half of the eggplant slices at the bottom of a crock pot. Top with half of the meat sauce. Sprinkle half of the mozzarella cheese over the sauce.
4. Repeat the layering process with the remaining eggplant slices, meat sauce, and mozzarella cheese.
5. Spread the grated Parmesan cheese over the top layer.
6. Cover the crock pot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the eggplant is tender and the flavors have melded together.

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