The perfect dish for meal preparation. Make in bulk and enjoy tasty lunches all week!

Ready in 60 minutes

Makes 10 generous serves

5g Carbs per serve


1 large onion, diced

1 medium carrot, chopped

1 punnet of cherry tomatoes halved

1 tin of tomatoes

1 Tbs rosemary chopped

1/4 cup olive oil

1kg mince

1 tsp tomato sauce

2 eggplants, sliced thinly

For the Keto White Sauce:

250g block cream cheese

150g butter

1 cup pouring cream

2 cups grated mozarella cheese


  1. Turn the oven on to 200 Degrees celcius
  2. Heat the oil in a hot pan
  3. Fry the onion, mince, carrot, tomatoes, rosemary, and salt and pepper until cooked
  4. Add a swirl (1 tsp) of tomato sauce
  5. Add the tin of tomatoes
  6. While the meat mixture is cooking, add salt to both sides of the sliced eggplant and leave for a few minutes before patting down with a towel.
  7. Make the keto white sauce by melting the cream cheese, butter, and pouring cream over low heat. Once melted, whisk in the mozarella cheese
  8. Assemble the dish by layering meat sauce then the eggplant slices, then the keto white sauce. Repeat until all ingredients have been used up.
  9. Add a final sprinkle of cheese on top before baking in the oven for 40 minutes. Makes 10 generous serves.