Taken from The Calorie Myth by Jonathan Bailor (HarperCollins, £13.23)
Ingredients
2 tbsp coconut oil
2 medium aubergines, cut lengthwise into 1/2 cm slices
Freshly ground pepper
900g grass-fed minced beef
1 jar of all-natural tomato sauce
1 tsp cornflour
6 handfuls fresh spinach
450g cottage cheese
350g shredded mozzarella
1/2 cup parmesan, finely grated
Method
Preheat oven to 200 degrees
Brush the aubergine slices with the coconut oil and season with pepper to taste. Place on foil-covered baking sheets
Bake for 20 minutes, turning the aubergine slices after 10 minutes
Reduce the oven to 190 degrees
In a large skillet over a 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 cornflour over the surface and combine well
Spread 1/2 cup of the meat sauce on the bottom of a large baking dish
Place 6 slices of aubergine to cover the bottom of the dish. Layer on half of the spinach
Spread half of the remaining meat sauce over the top of this
Spread half of the cottage cheese over the meat sauce
Spread half of the mozzarella over the cottage cheese
Place the remaining aubergine on top of the mozzarella to cover it. Layer on the remaining spinach
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