Prep Time: 25 mins
Cook Time: 30-35 mins
Serves 6-8 people (Place leftovers in the fridge for lunch or another dinner.)
2 Large - Eggplants
1 lbs - Grass-Fed, Organic Ground Beef, Chicken or Turkey
1 Tablespoon - Coconut Oil
1 - Large Red Onion, Sliced
1 - Whole Red Bell Pepper, chopped
5 - Whole Garlic Cloves, Crushed
1 Cup - Mushrooms, sliced in half
3 Cups - Cherry Tomatoes, sliced in half
¼ Cup - Basil, chopped
2 Tablespoons - Italian Seasoning
1-2 Tablespoon - Cumin
Celtic, Smoked or Pink Salt to taste
1 Cup - Almond Cheese
Preheat oven to 425.
Grease a 9x12 casserole dish and set aside.
Slice the eggplants ¼ inch thick length wise and place them on 1-2 baking dishes in one layer. Bake in the oven for 4-5 minutes in each side. Remove after the second side is done.
Grate almond cheese and set aside.
Heat oil in a large skillet over a medium flame. Add sliced onions and bell peppers. Cook for 2-3 minutes or until soft and slightly golden. Add the garlic, mushrooms and cherry tomatoes. Mix and sprinkle with salt. Add basil, Italian spices and cumin. Mix thoroughly.
Cover with a lid and stir every 2-3 minutes or until tomatoes start to soften.
Once the tomatoes are soft, add and break up the ground meat, using a wooden spoon, to the skillet. Cover with a lid, stirring every 2-3 minutes. The meat should take about 15-20 minutes to fully cook, leaving no signs of pink color. Make sure to watch the meat so it doesn’t burn on the bottom of the skillet.
Spread 1/3 of the meat sauce on the bottom on the casserole dish. Layer with eggplant, a little more sauce and ½ the almond cheese; Repeat, layering sauce, eggplant, cheese, sauce eggplant etc). On the top layer, skip the cheese and bake for 0 minutes.
Remove from the oven, sprinkle with cheese and bake for 5-10 minutes or until the cheese is golden brown.
Download the recipe PDF here.