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  • 2 medium eggplants, cut lengthwise into ¼-inch slices

  • Freshly ground pepper

  • 2 lb grass-fed ground beef

  • 1 large jar (1 lb 8 oz) all-natural tomato basil sauce (no sugar added)

  • 1 tsp xanthan gum

  • 10 handfuls fresh spinach

  • 1 lb nonfat cottage cheese

  • 8 oz shredded mozzarella

  • ½ cup Parmesan, finely grated

Total Time: 50 min Prep: 10 min Cook: 40 min
Yield: 8 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).

Preheat the oven to 400°F.

Pepper the eggplant slices to taste and place on foil-covered baking sheets.

Bake for 20 minutes, turning eggplant slices after 10 minutes.

Reduce the oven temperature to 375°F.

In a large skillet over medium-high heat, brown the beef.

Add the tomato sauce to the beef, reduce the heat to low, and simmer uncovered for 20 minutes.

While quickly stirring the meat sauce, sprinkle the xanthan gum over the surface and combine well.

Spread ½ cup of the meat sauce on the bottom of a large baking dish.

Place 6 slices of the eggplant to cover the bottom of the dish. Layer on half of the spinach, if using.

Spread half of the remaining meat sauce over the eggplant.

Spread half of the cottage cheese over the meat sauce.

Spread half of the mozzarella over the cottage cheese.

Place the remaining eggplant on top of the mozzarella to cover it. Layer on the remaining spinach, if using.

Repeat the layers with the remaining meat sauce, cottage cheese, and mozzarella.

Evenly sprinkle the Parmesan on top of the mozzarella.

Bake for 20 minutes, rotating the dish after 10 minutes, or until the top is golden and bubbling. Serve immediately.