Eggplant Lasagna

Dylan Werth
Affiliate Disclosure
All ingredients used may be found at your local Whole Foods or other health foods store when in season. Fine Ground Celtic Sea Salt

AuthorDylan WerthDifficultyAdvanced

All you keto-lovers will go nuts over this one. This recipe is high in fat and is great for dinners!

Yields8 Servings
Prep Time40 minsCook Time30 minsTotal Time1 hr 10 mins

 3 Medium Eggplants
 16 oz Tomato Paste
 16 oz Ground Beef
 1 Red Onion (diced)
 2 Green Bell Peppers (diced)
 1 cup Crimini Mushrooms (sliced)
 3 tbsp Fresh Basil (chopped)
 2 Cloves Garlic (minced)
 1 tsp Dried Oregano
 16 oz Raw, Grass-Fed, Organic Cheese
 2 tbsp Grass-Fed Ghee
 Sea Salt & Pepper to taste

1

Slice the eggplants length wise and grill in a medium-sized skillet on medium-high heat in grass-fed ghee for two to three minutes per side. Add sea salt and pepper to taste.

2

In a well seasoned cast-iron skillet, add the ground beef and one can of tomato paste on medium heat. Add sea salt and pepper to taste.

3

When the beef is about 60% done, add the onion, bell pepper, basil, and oregano.

4

When the beef is about 90% done, add the mushrooms garlic and second can of tomato paste.

5

In a medium-sized glass pan, add one layer of eggplant slices (3-4 rows), topped with one layer of the ground beef mixture and one layer of cheese. Repeat. Save about 2/3 of the shredded cheese to add on top after baking.

6

Add the final layer of eggplant slices on top and bake at 400º for 25 minutes.

7

Remove the pan from the oven, add the top layer of cheese and bake for 5 minutes.

8

Remove pan from oven and let cool for approximately ten minutes.

9

Serve

Ingredients

 3 Medium Eggplants
 16 oz Tomato Paste
 16 oz Ground Beef
 1 Red Onion (diced)
 2 Green Bell Peppers (diced)
 1 cup Crimini Mushrooms (sliced)
 3 tbsp Fresh Basil (chopped)
 2 Cloves Garlic (minced)
 1 tsp Dried Oregano
 16 oz Raw, Grass-Fed, Organic Cheese
 2 tbsp Grass-Fed Ghee
 Sea Salt & Pepper to taste

Directions

1

Slice the eggplants length wise and grill in a medium-sized skillet on medium-high heat in grass-fed ghee for two to three minutes per side. Add sea salt and pepper to taste.

2

In a well seasoned cast-iron skillet, add the ground beef and one can of tomato paste on medium heat. Add sea salt and pepper to taste.

3

When the beef is about 60% done, add the onion, bell pepper, basil, and oregano.

4

When the beef is about 90% done, add the mushrooms garlic and second can of tomato paste.

5

In a medium-sized glass pan, add one layer of eggplant slices (3-4 rows), topped with one layer of the ground beef mixture and one layer of cheese. Repeat. Save about 2/3 of the shredded cheese to add on top after baking.

6

Add the final layer of eggplant slices on top and bake at 400º for 25 minutes.

7

Remove the pan from the oven, add the top layer of cheese and bake for 5 minutes.

8

Remove pan from oven and let cool for approximately ten minutes.

9

Serve

Eggplant Lasagna
IngredientsDirections