Cooking Instructions
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Step 1
Slice
Eggplants (3)
lengthwise ⅓ to ½ inch. Do not peel. Lightly salt each side. Set aside to sweat out water from eggplant.
Step 2
Meanwhile, sauté
Onion (1)
and
Garlic (3 cloves)
until translucent. Add in
Ground Beef (455 g)
, breaking into crumbles, and sauté until cooked.
Step 3
Add in
Tomato Sauce (215 g)
,
Fresh Parsley (20 g)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Ground Cinnamon (as needed)
Simmer for 30 minutes.
Step 4
While it is simmering, sauté eggplant in
Olive Oil (5 mL)
on each side until browned in a nonstick pan.
Step 5
Preheat oven to 350 degrees F (180 degrees C).
Step 6
Grease an 11x 16 baking dish. Layer ⅓ of cooked eggplant on bottom of a baking dish. Add half of the meat mixture. Then, Layer ⅓ off eggplant over hamburger mixture. Add the rest of the meat mixture over eggplant, and add the final layer of eggplant over hamburger mixture. Add ¼ cup of the
Romano Cheese (120 g)
over eggplant. Set aside.
Step 7
Melt
Butter (90 g)
on a non-stick skillet. Add
Almond Flour (30 g)
. Cook for 2 minutes.
Step 8
Add in
Milk (720 mL)
and
Ground Nutmeg (as needed)
, stirring until it reaches a boil. Remove from heat.
Step 9
Beat
Eggs (3)
in a blender. Then add half of
Tomato Sauce (215 g)
to blender slowly continuing to blend to prevent curdling.
Step 10
Add egg mixture back into cream sauce. Stir in ½ cup Romano cheese. Return to heat and cook for 1 minute of the first sign of bubbling.
Step 11
Pour sauce over the casserole, and sprinkle with remaining cheese. Bake at 350 degrees F (180 degrees C) for 45 minutes.
Step 12
Let stand for 45 minutes before serving. Enjoy!
