This primal Eggplant Spinach and Meat Casserole is a great, delicious, healthy low-carb meal!
Preheat an oven to 350 degrees F.
Slice the eggplant into slices about 1/2-3/4 inch thick. brush lightly with olive oil and sprinkle with salt, and lay the slices flat on a baking sheet. Bake for 15 minutes, flipping halfway. Remove from oven and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for about 3 minutes, until the garlic has become fragrant and the onion is translucent.
Add the ground meat to the pan and cook until there is no pink left, breaking it up with the spatula.
Add the stewed tomatoes, tomato paste, spices, and stir until combined. Simmer for 10 minutes.
Assemble the casserole. Layer the bottom of the casserole with one layer of eggplant rounds (I used about 6 large rounds). Spread a small layer of spinach over the top of the eggplants. Then spoon half of the meat mixture over the spinach. Repeat--adding another layer or eggplant, spinach and meat mixture, Top with one last layer of eggplant. Pour the whisked eggs over the top of the casserole.
Bake for 35 minutes. Optional--add a layer of mozzarella cheese to the top of the casserole and bake for an additional 5 minutes.
Let it cool for 5-10 minutes before serving. Serve and enjoy!