Ingredients

The following ingredients have 7 Servings
  • 1 medium eggplant
  • 1 1/4 pound ground beef or venison
  • 2 cloves garlic (minced)
  • 6 ounces can tomato paste
  • 3/4 cup water
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon allspice
  • dash pepper
  • 2 tablespoons butter
  • 1 egg yolk
  • 1 cup almond milk (or other low carb milk)
  • 1/2 teaspoon xanthan gum (optional)
  • 4 ounces shredded monterey jack or mozzarella cheese (grated)
  • chopped parsley (optional)

Instruction

  • Peel and cut eggplant into diced chunks about 1/2 inch each.
  • Brown beef with garlic in skillet; drain.
  • Add eggplant, tomato paste, water, oregano, salt, onion powder, cinnamon, ground ginger, allspice, and pepper.
  • Cook about 10 minutes or until eggplant is tender.
  • Combine milk and egg in small bowl. Set aside.
  • Melt butter in small saucepan. Add milk mixture. Cook over low heat stirring constantly until thickened (add xanthan gum if needed).
  • Power white sauce over meat mixture. Top with cheese.
  • Place skillet in oven about 6 inches from broiler and broil on high for 2-3 minutes or until cheese is browned. If you don't want to turn oven on, you can cover the skillet and just cook until the cheese melts.
  • Sprinkle chopped parsley on top if desired.