Here’s an easy eggplant dish that’s delicious, full of vegetables, wheat-free and low-carb. Try to use all organic ingredients.
1 large eggplant.
4 tablespoons extra-virgin olive oil.
1 lb. ground beef or ground pork.
1-2 teaspoons oregano.
1 medium onion chopped.
6 ounces sliced mushrooms.
3 cloves garlic.
1 large can (28 ounces) chunky tomato sauce (Muir Glen is a good brand).
6 ounces grated mozzarella cheese grated.
3-4 ounces grated Parmesan cheese.
Slice eggplant in 1/8-inch slices. Brush each side of each slice with olive oil and grill. Cook until tender and scored by the grill. Remove and set aside.
Brown ground beef or pork and season with oregano, salt and pepper. Add onion and sauté until onion is tender. Add sliced mushrooms and stir until tender (if your meat is lean you may need to add some olive oil). Throw in three cloves garlic, cook one minute then add tomato sauce. Simmer low for 15-20 minutes.
Cover the bottom of a rectangular baking dish with sauce, then layer eggplant over it. Add another layer of sauce and another layer of eggplant. Put the rest of the sauce over the eggplant, then the mozzarella cheese. Sprinkle Parmesan over the top. Bake at 350 for 30-35 minutes until cheese starts to brown.
Remove from the oven and let rest for a few minutes so the eggplant can absorb the sauce. If you are fortunate enough to have leftovers, it’s even better rewarmed the following day.