Eggplant Lasagna


Fall is the best season because it has the best food (Halloween candy and Thanksgiving supper anyone?!). In the Pacific Northwest, the farmer's markets are plump full with fresh, organic, healthy fruits and veggies, and we couldn't wait until we got home from traveling to hit one up and cook our own food again. 

We saw nice, bright purple eggplants (which neither of us have ever had) and decided to buy them and have Bri figure out what to do with them. This is what she came up with. It's literally unbelievable.  

*As a side note, wanted to see if this could be made gluten and dairy-free, so used gf breadcrumbs and df parmesan and cheddar cheese and it worked amazing.

If you want to know more about our nutrition philosophy, you can find it here.


  • 1 tsp olive oil
  • 2 eggs
  • 2 tbsp. water
  • 1.5 cup fresh grated parmesan cheese (buy a block of real parm and grate it yourself...enough of the fake stuff everyone.)
  • 1.5 cup breadcrumbs
  • salt and pepper to taste
  • 3 large eggplants, peeled & sliced into 1/2 inch thick rounds
  • 1 yellow onion, diced
  • 2 cloves garlic, diced
  • 2 cups sliced mushrooms
  • 2 lbs. ground beef (could also use ground turkey)
  • pasta sauce (please buy a kind with no sugar added to it, or make your own)
  • 3-4 cups shredded cheese



  1. Preheat oven to 375 degrees F. Cover baking sheets with foil & brush with olive oil.
  2. Whisk eggs and water together in a bowl and combine parmesan cheese, breadcrumbs, salt and pepper together in another bowl. 
  3. Dip eggplant slices into egg and then coat with parm/breadcrumb mixture and place on baking sheet.
  4. Bake eggplant until bottoms turn golden (about 20 minutes) and then flip for an additional 15 minutes.
  5. Sauté garlic and onion in olive oil for a few minutes, then add mushrooms and allow to get a bit soft. Add ground beef and cook until browned and crumbly. Drain excess grease if needed.
  6. Stir in tomato sauce. Everything should be coated and the mixture should be a bit runny. 
  7. Turn oven to 400 degrees F and place layer of eggplant on bottom of 9x13 pan. Pour 1/3 of meat mixture on top of eggplant slices and sprinkle shredded cheese on top. Repeat twice more, ending with shredded cheese on top. 
  8. Bake in oven for additional 10 minutes or until cheese is melted. 



Feeds 4 people

The Eatons

Eaton is brand and movement inspired and created by Olympic athletes Ashton Eaton & Brianne Theisen-Eaton. We live by one simple message: Endeavor. Always.