Beef and Eggplant Casserole

by | Jul 24, 2020

Ingredients

  • 2 large eggplants, about 2 lbs, unpeeled 
  • 3 cups spinach 
  • 2 tbsp avocado oil 
  • ½ cup onion, chopped 
  • .5 lb Organic 98% lean ground beef
  • 2 cups tomatoes, chopped 
  • 1tbsp fresh parsley (you can use another herb if preferable!) 
  • ¼ teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 cup egg whites 
  • 1 tbsp unsweetened and unflavored almond milk

Directions

  1. To make sauce, heat the avocado oil in a large fry pan. 
  2. Add the ground beef and the onions, and cook until it starts to get nice and brown. Add the tomatoes, and bring to boil. Reduce heat to low and simmer, covered for 20 minutes, stirring occasionally.
  3. Remove the lid, add parsley, salt and black pepper, cook on low heat for 10 more minutes, then remove from the heat. 
  4. Preheat the oven to 350°F. Cut the eggplants into ½ inch slices, leaving the skin on. Line a baking tray with parchment paper, or spray it with cooking oil. Place the eggplant slices in a single layer on the tray, and sprinkle with salt and bake for 15 minutes.
  5. In a baking dish you will layer the ingredients. Start with a layer of eggplant, and then some of the meat sauce, then a layer of the raw spinach, then another layer of eggplant, the rest of the spinach, and then the rest of the meat sauce!
  6.  Bake for 35 minutes. Combine the egg whites with a pinch of salt and almond milk and pour over the baking dish evenly. 
  7. Pop it back in the oven, and bake for another 10-15 minutes or until golden brown. I like to switch the oven to broil for a few minutes before taking from the oven to really “crisp” up the top! Let it cool down before diving in! 
Talk about it in the forums!