Gluten-Free Eggplant Lasagna

Do you believe in love at first sight?

Despite being a romantic, I’ve always been skeptical of the idea of love at first sight. If anything, I believe that this irrational force of attraction should instead be referred to as infatuation at first sight.

When we love, we are supposed to love unconditionally; accepting the good, the flaws and all. But it takes time to get to know the many layers that make up a person and sometimes even more time to accept them for who they truly are.

Call it what you want, but in January I visited Byron Bay, Australia and fell completely head over heels. Whether it was the warm salt water or the contagiously positive energy in the air, Byron put a spell on me.

Byron Bay is a costal town located in the far northeastern corner of Australia’s New South Wales.

Charming, alternative and a little how I would imagine San Francisco to be in the late 1960s, this town has many, many layers to it.

Although Byron is not totally free of the more familiar retail chains, it’s the unique, independent boutiques that dominants its streets.

It’s beaches — simply stunning.

For the foodie, its restaurants and cafes offer great variety with many options for those with dietary needs. I felt like I’d gone to G-Free heaven.

My Gluten-Free Eggplant Lasagna was inspired by Byron Bay – full of delicious layers.

Gluten-Free Eggplant Lasagna with Goat Cheese & Crisp Arugula

Because everyone loves lasagna…

Prep: 20 minutes         Total Cook Time: 45 minutes           Serves: 4
Author: Milk & Marigolds

Ingredients
2 large Italian Eggplants
3/4 cup goat cheese or vegan option
2 cups of fresh arugula
2 tablespoons extra virgin olive oil

Sauce
1 lb. ground veal (or ground protein of your choice)
2 28-ounce can tomatoes (I used Mastro) Dice in the can with a knife for faster cooking.
1/2 g-free chicken or veggie stock cube
1 medium onion, diced
3 garlic cloves, minced
2 tablespoons of extra virgin olive oil
salt, pepper to taste
1/4 cup red wine
pinch of chilli pepper flakes, to taste
*If tomatoes are too acidic, add a pinch of sugar

Directions
Begin by preparing the sauce…
1. Sauté garlic in olive oil on medium heat until golden **not brown.
2. Add veal and brown lightly.
3. Stir in tomatoes.
4. Add the remaining ingredients.
5. Bring to boil, then reduce heat and simmer until sauce is thickened.
(Half-cover with lid so some vapour can escape.)
6. Cook for about 30-45 minutes, this varies according to stove.
7. While the sauce cooks, slice the eggplant into half-inch ‘rings’.
8. Drizzle the eggplant lightly with olive oil and grill using either a grill pan until soft and lightly browned or bake in the oven on a non-stick pan at 400 degrees F. for 25 to 30 minutes for a similar result.

Plating
Sprinkle a small amount of arugula on each plate. Next, create 3 – 4 layers of eggplant, sauce and goat cheese. Top with more goat cheese and a small drizzle of extra virgin olive oil. Serve while hot.

Tips
Keep tasting sauce throughout cooking time to adjust seasoning as water evaporates.

Milk & Marigolds © Copyright 2015