Eggplant & Ground Beef Casserole: 2 servings
12oz grass fed organic ground beef
1 large eggplant (peeled and cut into thin slices)
1 cup coconut milk
1 cup grated parmesan cheese
1 large egg
1 large onion (coarsely chopped)
1 can diced tomatoes (drained)
3 cloves garlic (minced)
2 tbsp coconut oil
salt & pepper
Preheat oven to 375F degrees.
In a large skillet heat up the oil over medium/high and then add chopped onion and sauté until it starts to turn brown.
Add the ground beef and cook for a few minutes until it’s start to turn brown.
Add the tomatoes and minced garlic and stir to combine. Season with salt & pepper and mix well.
Add 1/4 cup of grated parmesan and stir to combine,then remove from the heat.
Place the eggplant slices on the bottom of a large casserole dish into a single layer and spread 1/4 cup of grated parmesan cheese evenly over the top.
Add half of the meat mixture and spread over the eggplant evenly, then add another layer of the eggplant and 1/4 cup of grated parmesan cheese. Top with the other 1/2 of the meat mixture and spread evenly. Spread the last 1/4 of grated parmesan cheese over the top.
In a medium size bowl whist the egg, then add coconut milk. Whisk it all together very well until the mixture is smooth.