Paleo Eggplant Lasagna

Ingredients

• 1 tablespoon salted butter
• ½ small onion, diced (about ½ cup)
• 4 cloves garlic, minced
• 2 pounds hot Italian sausage (bulk or link)
• 1 (28-ounce) can diced tomatoes, drained
• 12 ounces tomato puree or tomato sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons plus 2 teaspoons Italian seasoning, divided
• 1 teaspoon fine sea salt
• 1 tablespoon salted butter
• 1 (13½-ounce) can full-fat coconut milk, chilled
• ½ cup unsweetened coconut butter
• 2 tablespoons fresh lemon juice (about 1 small lemon)
• ½ teaspoon fine sea salt
• ¼ teaspoon ground black pepper
• 2 large eggplants (about 2 pounds), peeled, and sliced lengthwise into ¼-inch-thick planks (for the lasagna “noodles”)
• 5 medium tomatoes, sliced about ¼ inch thick
• 1 tablespoon chopped fresh basil, for garnish

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