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Eggplant Lasagna:

When it comes to comfort food, one of my favorites is anything Italian and this eggplant lasagna is one of my favorites. It must be the Italian blood in me, but if you put any sort of Italian food in front of me I will devour. Especially if it is lasagna. Lately my body has been craving all the veggies. So I thought it was time to bust out my eggplant lasagna. With an option to cook in air fryer or bake.

Follow these steps for making in air fryer:

1. Cut your eggplants into one inch thick rounds and set aside
2. Whisk 2 eggs in one bowl
3. Add tapioca flour in another bowl
4. Combine your almond meal, bread crumbs, seasoning in another bowl, or nut crumbs if using
5. Dip your eggplant rounds into tapioca flour, then eggs, and then into the nut or bread crumbs
6. Add to a greased air fryer
7. Bake 370 for 15 minutes flipping half way through
8. Add a layer of tomato sauce to baking dish
9. Then add breaded eggplant
10. Spread some tomato sauce on top of rounds
11. Top with cheese
12. Repeat steps 2-4 until you no longer have any eggplant rounds
13. Bake 400 F for 15-20 minutes

Follow these steps for baking:

1. Cut eggplant into one inch thick rounds
2. Whisk two eggs in a small bowl
3. Add tapioca flour to another bowl
4. Combine almond meal, bread crumbs, seasoning in another small bowl or nut crumbs if using
5. Dip your eggplant in tapioca flour, then eggs, and then nut or bread crumbs
6. Add a layer of tomato sauce to the bottom of a 13×9 baking dish
7. Add one layer of breaded eggplant to baking dish
8. Then add mozzarella cheese, tomato sauce, and repeat until there isn’t any eggplant left, and top with cheese and fresh cilantro
9. Bake 400 F covered for 30-35 minutes
10. Uncover and broil until the cheese is nice and bubbly ( I like mine crispy) but make sure to keep an eye out so the cheese doesn’t burn

Meal prep ahead of time:

The nice thing about this recipe is that you could prep this in advance and wait to bake on the night you are planning to have for dinner. But you can also cook it all on Sunday and during the week just reheat in convection oven for 10-15 minutes.

Print Recipe

Eggplant lasagna

Ingredients

• 1 large eggplant cut into 1 inch thick rounds
• 2 large pasture raised eggs
• 1 1/2 cup almond meal Substitute 2 cups Nut Crumbs in Original flavor
• 3/4 cup Gluten-free panko bread crumbs
• 1/3 cup Tapioca flour Substitue arrowroot flour, cornstarch, or any type of flour you have
• 2 Tbsp Primal Palate amore seasoning Substitute: 1/4 tsp oregano, 1/4 tsp rosemary, 1/4 tsp thyme, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp parsley
• 3/4 cup pepper jack cheese Substitute mozerella or dairy-free cheese of your choice
• 1 1/2 cup tomato sauce of choice
• 1 Tbsp chopped cilantro or basil for garnish

Instructions

Instructions for using air fryer

• Dip eggplant rounds in tapioca flour, whisked eggs, and then the nut or bread crumbs
• Add to air fryer and air fry 370 for 15 minutes
• Once done add a layer of tomato sauce to a 13x9 baking dish
• Add one layer of eggplant rounds, add cheese, more tomato sauce, and repeat steps until you run out of eggplant
• Top with cheese
• Bake covered 400 F for 15-20 minutes
• Once done uncover and broil for a few minutes to get cheese nice and crispy

Instructions for baking

• Dip eggplant rounds into tapiocoa flour, egg mixture, and nut or bread crumbs
• Add a layer of tomato sauce to a 13x9 baking dish and add a layer of breaded eggplant to dish
• Add a layer cheese
• Add a layer of tomato sauce
• Repeat layers until you run out of eggplant
• Top with cheese and fresh cilantro
• Bake 400 F covered for 30-35 minutes
• Remove cover, broil a few minutes to get the cheese nice and crispy