Paleo Eggplant Lasagna (Vegan-Friendly)
Tasty Paleo lasagna version that uses long, thin eggplant slices, cashew cream, and an almond flour “breadcrumb” topping!
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Cooking tools:
- Food processor
- Blender
- Dutch oven
- Saute pan
- Baking dish
- Saucepan
- Skillet
- Baking sheet
- Parchment paper
- Aluminum foil
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Colander
- Oven
- Stove
Ingredients
- 3 large eggplants
- 2 Tbsp. olive oil, divided
- 1 onion, diced
- 4 garlic cloves, minced, divided
- 2 14 oz cans diced tomatoes, unsalted
- 1⁄4 cup tomato paste, unsalted
- 1⁄2 tsp. chili flakes
- 1 tsp. balsamic vinegar
- 1 cup cashews, soaked in hot water for 15 minutes and drained
- 2⁄3 cup almond milk
- 1⁄4 cup basil, chopped (plus more for serving)
- 1⁄4 cup almond flour
- 2 Tbsp. melted coconut oil
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