½mediumeggplant (brinjal, aubergine, or guinea squash)
1poundground lamb (minced lamb)
1teaspoonmiso paste
⅓cupParmesan cheese
1mediumtomato - sliced
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Lightly grease a glass casserole loaf pan.
Caramelize onions in coconut oil, then remove from pan and set aside. Then sautee the tomatoes until soft, then set aside.
Chop bacon, then cook until crisp, and set aside.
Sautee mushrooms in a bit of butter, salt and garlic salt until soft and browned; set aside
Sautee the same eggplant way as mushrooms and set aside
Cook the ground lamb in a bit of coconut oil until browned; add garlic salt and Celtic sea salt, and miso if using.
Drain all the fat out of the pan from the lamb, adding bacon and mushrooms to the lamb mixture
Start layering into a prepared casserole loaf pan, starting with caramelized onions and tomatoes on the bottom, then some lamb and eggplant, and sprinkle with parmesan cheese, repeat layers and end with meat. Then placed, sliced tomatoes on top.