Ingredients

The following ingredients have 12 Servings
  • 2 medium eggplants
  • 2 TBSP butter ((or coconut oil))
  • 1 lb  ground beef
  • 1 onion
  • 8 oz white button mushrooms
  • 1 small bunch kale
  • ½ cup red wine
  • 24 oz diced tomatoes ((drained))
  • 6 oz tomato paste
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp thyme 
  • 1 tsp parsley
  • ½ tsp cinnamon
  • 1 tsp salt 
  • 1 tsp pepper
  • 4 eggs
  • 1 cup full fat Greek yogurt
  • 4 cloves garlic

Instruction

  • At least an hour before cooking or up to a day before, peel the eggplant if desired (recommended for large eggplant as the peel may be bitter) and slice into ¼ inch rounds or slices.
  • Place in a colander over the sink and salt liberally.
  • Put a heavy plate on top to create pressure and leave for an hour.
  • Rinse eggplant well and pat dry.
  • Preheat the oven to 350°F.
  • Heat butter or coconut oil in a pan and cook the eggplant pieces for 2-3 minutes per side until starting to soften. Optionally, you can oil a large baking sheet and place all the eggplant on it and bake in a 400°F oven for 30 minutes instead.
  • Brown the meat in a large skillet.
  • Dice the onions, mushrooms, and kale and add them to the pan when meat is cooked.
  • Saute another 5-7 minutes until all the vegetables are softening and starting to become translucent.
  • Add the red wine or beef broth to deglaze the pan and then add the diced tomatoes, tomato paste, and all the spices except the garlic/garlic powder.
  • Simmer about 15 minutes to let flavors incorporate.
  • Grease the bottom of a large baking dish.
  • Layer the eggplant slices and meat sauce in the baking dish and repeat until both are used up.
  • In a small bowl, whisk together the eggs, Greek yogurt, and garlic powder.
  • Spread evenly on top of the casserole.
  • Bake in the preheated oven for 45 minutes to an hour.
  • Let set 10 minutes and serve. Enjoy!