Since I couldn’t eat her normal eggplant parmesan, Nonni made this paleo friendly eggplant and meatball casserole instead. Everyone was surprised at how good it tasted, especially Nonni. This dish is grain free, gluten free, and dairy free … just the way I like it. Thanks Non!
Nonni’s Eggplant and Meatball Casserole
Prep time
Cook time
Total time
Ingredients
- 3 large eggplant
- 3 eggs
- 2 tbsp water
- 1 tbsp coconut oil
- 1 jar of vegan marinara
- 1 cup of fresh chopped basil
- 5-6 Nonni's Paleo Meatballs
- 5 tbsp sea salt
Instructions
- Chop eggplant into quarter of an inch slices. Then liberally salt them.
- Let salted eggplant drain for 30 minutes to an hour.
- Make egg wash with eggs and water. Set aside.
- Rinse salt off eggplant and pat dry.
- Grease cookie sheet with coconut oil.
- Then dip eggplant in egg wash and place on greased cookie sheet.
- Bake at 350 degrees until eggplant browns. Then take out eggplant and let it cool.
- Add sauce to bottom of casserole dish, then layer eggplant, then a halved meatball on top, then some fresh basil, and repeat until all eggplant is used.
- Bake in over at 350 30 to 45 minutes.
- Garnish with fresh basil
Nutrition Information
Serving size: 4-6