The Dawn of Paleo

Mostly Recipes with a Few Insights about Paleo Life

Easy Peasy Eggplant Parmesan

on January 18, 2014


OK, so I cheated a little on this one and used sauce from a jar… but it really turned out amazing!  We ate this as our first course, before our dinner.  It was so good, we had the leftovers for breakfast with a fried egg on top (picture below)! Delish!!


  • 1 eggplant, thinly sliced with a mandoline
  • 1 jar marinara sauce of choice (pictured below)
  • Extra virgin olive oil
  • fresh basil leaves (optional)
  • parmesan cheese, grated (optional)

Preheat oven to 350.  Line a baking sheet with parchment paper.  Place slices of eggplant on paper towels and sprinkle with salt and let sit for ~15 min.  Flip over and sprinkle with a little more salt and let sit for ~10 min.  Place slices in single layer on parchment lined baking sheet and bake for 5 min, turn them over and bake ~5 more min or until they start to brown.  Heat sauce in pan on stove.  After eggplant is done, place a slice of eggplant on plate and spoon a layer of sauce on top.  Continue until you have around 4 layers.  Top with basil and parmesan cheese, if using.  Drizzle with a little evoo.  Serve!




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