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Vegetable Loaded Eggplant Lasagna


Sunday’s I clean out my refrigerator and try to use up what I have before the new week starts.  I had several 1/2 used vegetables and a beautiful eggplant.  I decided to make a Vegetable loaded eggplant lasagna. Now that is a mouth full and of course it is made Italian style and a great paleo recipe!

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Chefs Note: If you use gluten free or regular breadcrumbs with Italian seasonings then you can omit the parsley, basil and oregano - unless you want extra herbs). You can also use sweet potatoes or any other leftover vegetables in your refrigerator!

Note: When I make roasted butternut squash I always make extra and use it for other meals during the week. You can really use any of your leftover vegetables to make this delicious meatless meal.
If you are using dairy in your diet then add some fresh shredded mozzarella cheese before baking! Enjoy..


  • Olive oil
  • 2 red peppers
  • 1/2 Cup butternut squash, chopped
  • 1 Tablespoon unsalted butter
  • 1 Cup mushrooms, chopped
  • 1 yellow onion, chopped (1/2 cup)
  • 4 cloves garlic, minced
  • 1/4 Teaspoon Simply Organic red pepper flakes
  • 2 large eggs
  • 3/4 Cups almond meal(or gluten free breadcrumbs or italian breadcrumbs)
  • 1/4 Cup tapioca flour
  • 1 Teaspoon Simply Organic dried parsley
  • 1 Teaspoon Simply Organic dried basil
  • 1 Teaspoon Simply Organic dried oregano
  • 1 large eggplant
  • Sea salt and pepper
  • 1 (14.5 ounce) can petite diced tomatoes, drained (reserve for soup)



Preheat oven to 350 degrees. Line a baking sheet with foil. Add peppers to pan and drizzle with olive oil. Bake for 45 minutes. Coat butternut squash with olive oil and a little salt and pepper. Add to the baking pan with the peppers and bake for 30 minutes. In a large sauté pan heat to a medium temperature. Add in about 1 tablespoon of oil and 1 tablespoon of butter. When hot add in mushroom and onions. Let sauté for 5 minutes then add it onions, garlic and red pepper flakes. Cook for another 5-7 minutes then remove from heat and place in a bowl. Slice eggplant about 1/2 thick. Season both sides with salt and pepper. Let sit. In one large bowl whisk the eggs. In another large bowl add almond meal, tapioca flour, parsley, basil and oregano. Using the same large sauté pan over medium-high heat coat the bottom with olive oil (or coconut oil). Dip the eggplant into the egg batter to coat both sides then coat with almond and herb mixtures. Shake to remove excess flour. Add to the pan and sauté each side for about 3 minutes (until it is brown). Do in batches and keep on a plate. When butternut squash is done add to a bowl. When red peppers are done add to another bowl and cover with plastic for 10 minutes. Then remove skin and cut into large pieces (removing seeds and stem). To prepare the lasagna. Coat the bottom of the baking dish with oil. Add a layer of eggplant to cover the bottom. Next add a layer of butternut squash then top with roasted peppers, then mushroom and onions. Top with remaining eggplant then petite diced tomatoes. You can sprinkle additional parsley, basil, oregano, salt and pepper. Bake for 35 minutes then enjoy!