Nutritional Wisdom with Carly Pollack

Eggplant Strata

Eggplant Strata Eggplant Strata

1 large eggplant
1 tbsp coconut oil, melted
1 lb ground turkey or Italian sausage
1 1/2 tbsp Italian seasoning
1/2 tbsp coconut oil, melted
1 clove garlic, minced
1 14oz can diced fire roasted tomatoes
2 cups spinach, chopped
2 eggs
sea salt, to taste
black pepper, to taste
4 basil leaves, chopped

Preheat oven to 400 degrees. Cover a baking sheet with foil and brush an 8x8 baking pan with some of the melted coconut oil. Slice the eggplant into rounds about 1/2 inch thick and place on baking sheet. Brush the eggplant with the remaining coconut oil and sprinkle with salt and pepper. Bake for 20 minutes then remove from the oven and allow to cool. Turn the oven temp down to 350 degrees for the next step of baking. While the eggplant is roasting, crumble the ground meat into a large mixing bowl and add the Italian sausage seasoning and knead until blended. Heat a large saute pan over medium-high heat, add the meat into the pan, break it up into large chunks with a wooden spin, and cook until browned (about 7 to 10 minutes). Remove the meat to a bowl and return the pan to the stove. Reduce the heat to medium, then add 1 tablespoon of coconut oil and the garlic to the pan. Cook for 30 seconds, then add the tomatoes and 1 tablespoon of fresh basil and the spinach. Increase the heat and bring to a boil, then reduce then to a simmer until the sauce thickens slightly, about 10 minutes. Season with pepper and salt if needed and remove from heat. Allow to cool to room temperature When the tomato sauce is cool, whisk the eggs in a small bowl then blend into the tomato sauce. Place a single layer of eggplant in the bottom of the greased 8x8 pan. Sprinkle half the cooked meat on top of the eggplant, then top with 1 1/3 cup of the sauce. Repeat with another layer of eggplant, the rest of the meat, and 1 cup of the sauce. The final layer will be eggplant and the remaining sauce. Bake in the oven for 30 minutes. Remove from oven and let rest for 30 minutes before slicing. Before serving, sprinkle with remaining basil.

2 Servings