Meal Plan


Yield 4
Author Nicole Kefalas



Bechamel Sauce
Meat Stuffing


Meat Stuffing
  1. Brown meat in olive oil
  2. Add seasonings and tomato sauce
  3. Simmer on low until meat is similar to sloppy joe consistency
  1. Preheat oven to 450 degrees
  2. Peel eggplant
  3. Slice eggplant
  4. Sprinkle eggplant with salt and leave in colander
  5. Sweat eggplant for 30 minutes
  6. Pat all “sweat” off eggplant
  7. Brush eggplant with olive oil and bake for 15-20 minutes. Make sure the slices to get too dark.
Bechamel Sauce
  1. Heat butter
  2. Add arrowroot and whisk
  3. Slowly add milk and stir until the sauce coats the back of a wooden spoon
  4. Add shredded cheese and cool for 20 minutes
  5. Add eggs
Put everything together
  1. Preheat oven to 350 degrees
  2. Use an 8 inch skillet or 8X8 baking dish
  3. First layer is 1/2 the eggplant
  4. Second layer meat stuffing
  5. Third layer is the remainder of the eggplant
  6. Fourth layer is all the bechamel sauce
  7. Bake for 30-45 minutes

Nutrition Facts



Fat (grams)

32.43 g

Sat. Fat (grams)

14.95 g

Carbs (grams)

23.05 g

Fiber (grams)

4.82 g

Net carbs

18.23 g

Sugar (grams)

12.41 g

Protein (grams)

24.46 g

Sodium (milligrams)

1988.41 mg

Cholesterol (grams)

142.74 mg


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