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Loaded Eggplant Parmesan

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2200 beef eggplant plate

This is eggplant parmesan my way. The eggplant is baked. It’s loaded with grass-fed beef. And I only put cheese on the top (and only on one section) because I don’t eat cheese. (I guess if it was really my way, there wouldn’t be any cheese at all…) It’s also really easy to make and it’s delicious and comforting.

In Eastern medicine, eggplant is added to the diet when there is pain in the body because it’s great for relieving pain and reducing swelling. It’s especially good to eat eggplant when you are experiencing some nasty digestive issues. It relieves stomach pain, helps with dysentery, diarrhea, and painful urinary conditions. Eggplant has also been used topically to treat frostbite and canker sores… talk about a multi-tasking vegetable…

Beef, especially grass-fed, organic beef, has a host of nutritional benefits. This red meat is good to boost energy and strength. So, unless you’re a vegetarian or a vegan, add some beef into your diet; you’ll feel energized. However, I do find that it’s best to eat red meat for lunch instead of for dinner. It takes a lot of energy for the body to digest red meat, so it makes it harder to rest when your body is working so hard.

I used these beautiful Japanese eggplants…
2200 japanese eggplants whole

Slice and bake them dry (no oil needed)…
2200 japanese eggplant slices browned

Brown ground grass-fed beef in a pan with some spices and tomatoes (or, you can really make it easy by using a jar of organic tomato sauce)…
2200 sauce for eggplant parm

Then, layer the sauce and the eggplant in a baking dish…
first layer of beef sauce and eggplantsauce layered on top of eggplant

Top with cheese if you like (I topped some with cheese and left some plain for me)…
2200 beef eggplant whole dish

Bake it in the oven until it’s hot and bubbly…
2200 beef eggplant very close plate

Enjoy…
2200 beef eggplant plate

Loaded Eggplant Parmesan
(serves 4-6)

2 long Japanese eggplants, sliced about 1/4-inch thick
1 Tbs extra-virgin olive oil
1-1/4 lb. grass-fed ground beef
sea salt
25-oz jar organic tomato sauce
1/2 tsp dried thyme
pinch of cinnamon
1/2 tsp dried oregano
1/2 cup (or more or less, depending on your taste) shredded mozzarella cheese

Preheat oven to 375 degrees convection setting, or 425 degrees regular bake setting.

Place eggplant slices on parchment-lined baking sheets and bake for 10 – 15 minutes, or until slightly browned.

Make the sauce: Heat the oil in a large skillet or saucepan over medium-high heat. Add the beef and season with salt. Cook, stirring, until no longer pink. Stir in tomato sauce, thyme, cinnamon and oregano. Let simmer 30 minutes, stirring occasionally.

Spread a little meaty sauce into the bottom of a baking dish. Arrange half of the eggplant slices over it. Spoon half of the remaining meat sauce over the eggplant. Repeat with remaining eggplant and meat sauce.

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