Eggplant Lasagna

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