Eggplant Lasagna

Wow!!! A great healthy and tasty meal that the entire family will enjoy.

Instructions:

Eggplant:
2 large eggplants or 4 to 5 small eggplants
¼ c macadamia nut oil
Salt and pepper

Sauce:
1 Tbsp. macadamia nut oil
2 lb grass-fed, 90% lean ground meat (Goat, Lamb, Beef, Buffalo, Chicken, or Turkey)
½ c white onion diced
4 garlic cloves minced
¼ c white wine
28 oz. can of whole peeled tomatoes
1 Tbsp. tomato paste
1½ Tbsp. Italian seasoning
salt and pepper to taste
24 oz jar marinara sauce optional for bottom of dish and on top of last layer of eggplant

Cheese Mixture:
16 oz ricotta cheese
1 Tbsp. Italian seasoning
1 egg
½ c grated Parmesan cheese
1 c shredded mozzarella cheese
salt and pepper to taste

Topping:
1 c shredded mozzarella cheese
½ c Parmesan cheese

Directions:

Eggplant:
1. Preheat the oven to 375̊ F and coat a sheet pan with cooking spray.
2. Trim the stem end from the eggplants. Cut the eggplants lengthwise into one-eight-inch thick slices.
3. Brush macadamia nut oil over the eggplant slices and season with salt and pepper on both sides.
4. Place the eggplant in the oven and cook for 15-20 minutes or until tender and browned. If there's any excess moisture on your cooked eggplant, blot it dry with a paper towel.

Sauce:
1. Heat the macadamia nut oil in a large pan over medium heat.
2. Add the ground meat and season with salt and pepper to taste. Cook until the meat is browned and cooked through.
3. Add the onion and garlic and cook for another three to four minutes or until softened.
4. Add wine to the meat.
5. Crush canned tomatoes by hand and add to the skillet with their juices. Add paste.
6. Add Italian seasoning and salt and pepper to taste. Simmer for five to 10 minutes.

Cheese:
1. Place the ricotta cheese, Italian seasoning, egg, parmesan cheese, mozzarella cheese, salt and pepper in a bowl. Mix until well combined.

Casserole Dish:
1. Coat a two- or three-quart baking dish with cooking spray.
2. Place half jar marinara in the bottom of the dish. Add half of the eggplant slices on top.
3. Spread all of the ricotta mixture over the eggplant then top.
4. Add meat sauce on top of cheese.
5. Place all remaining eggplant on top of meat sauce.
6. Spread some marinara sauce on top of eggplant.
7. See sprinkle one cup shredded mozzarella cheese on top.
8. Sprinkle half to one cup Parmesan cheese on top of mozzarella cheese.

Cool Time:
1. Cover and bake for 30 minutes at 375̊ F.
2. Uncover and bake for an additional 10 minutes.
3. Remove from oven and let stand for seven to 10 minutes.

Serve with your favorite salad.

Enjoy.

Submitted by Sandra Slanker