1 lemon, thinly sliced
1 cup fresh oregano leaves, chopped
1 cup fresh flat-leaf parsley leaves, chopped
1½ pounds ground lamb or beef
2 cups finely diced mushrooms
1 teaspoon fine sea salt
½ teaspoon ground black pepper
¼ teaspoon ground nutmeg
1 cinnamon stick
1 cup tomato sauce

cheese sauce

¼ cup ghee or unsalted butter
½ cup beef bone broth, homemade (here) or store-
bought
2 large eggs, separated
8 ounces feta cheese, crumbled
Pinch of ground nutmeg

Fresh oregano leaves, for garnish
Melted ghee, avocado oil, or extra-virgin olive oil, for
drizzling

1. Preheat the oven to 350°F.


2. To prepare the eggplant layer, cut the stem off
   the eggplant and remove the skin with a vegetable
   peeler. Slice the eggplant lengthwise into ⅛-inch-thick
   planks. Season both sides of the slices with the salt and
   pepper. Place the eggplant on a greased rimmed baking
   sheet and bake for 15 minutes or until soft. Remove the