Deconstructed eggplant and beef lasagna

Salt, rinse and drain eggplant slices.



Roast them in a 350 oven for about 30 minutes with olive oil and pepper. Then put cheese mixture (whole milk ricotta, grated or finely chopped real mozzarella, Italian seasonings, fresh parsley if you have it) right on top of rounds and heat until cheese is melted.



A veggie mixture of your choice, grass fed grass finished beef with plenty of garlic and white onion and a homemade tomato sauce (tomatoes, garlic, butter, water) topped it off. The veggie mixture shown included Chinese broccoli and red pepper.