- 3/4 lb ground pork (or use meat of your choice)
- 3/4 lb ground beef (or use meat of your choice)
- 1 small onion, minced
- 4 cloves garlic, crushed
- 1 (28 oz) can diced of crushed tomatoes
- 2 (6 oz) cans of tomato paste
- 2 Tablespoons fresh basil, finely chopped
- 6 Tablespoons fresh parsley, finely chopped
- 1 Tablespoon fresh oregano, finely chopped
- 1 Tablespoon fresh thyme, finely chopped
- 1 teaspoon fennel seeds
- 2 eggs, whisked
- 2 Tablespoons coconut oil
- salt to taste
- 1 large eggplant (or 2 Japanese eggplants), sliced into thin slices
- 3 eggs for topping (optional)
- 3 Tablespoons of salt for boiling eggplants
- Place the 2 tablespoons of coconut oil into a large stock pot. Add in the ground meat and the minced onion. Cook until the meat browns and the onion turns translucent.
- Then add in the crushed tomatoes, tomato paste, fresh herbs, fennel seeds, and crushed garlic.
- Cook on a low simmer with the lid on for 45 minutes. Stir regularly to make sure nothing sticks to the bottom of the pot.
- Preheat the oven to 375F and boil a pot of water. Add the 3 tablespoons of salt into the boiling water, then add in the eggplant slices. Boil for 2-3 minutes and then remove and place in cold water (if your slices are thicker, then you might need to boil for longer – the eggplant should soften so that you can cut it with a fork fairly easily).
- Add in the whisked eggs into the meat mixture and stir slowly to mix the eggs in. Cook the meat mixture for 10 minutes more and then add salt to taste.
- Pour half the meat mixture into the bottom of a 13 by 9 inch lasagna pan or a similar baking pan. Top with half the slices of boiled eggplants.
- Then pour the other half of the egg mixture on top of the eggplant slices, and top that meat layer with the rest of the eggplant slices.
- Cover the tray with aluminum foil and bake for 30 minutes.
- Remove the foil and crack the 3 eggs on top (optional). Bake for 15-20 more minutes until the egg whites become solid.
- Serving Size: 1 large slice