Thursday, May 15, 2014

Baked breaded eggplant

So this recipe is one that I will be using in as many ways as I possibly can. A Paleo breading?! Say what! This was delightful on eggplant, and I look forward to breading everything in sight.

Found on who adapted from Paleo Girls


2 medium eggplants
2 eggs, whisked
coconut oil, enough to oil pan for each batch of eggplant

For the Paleo breadcrumbs:
1 cup almonds
1 cup cashews
2 cloves garlic, pressed
2 tablespoons dried Thyme
2 teaspoons dried Oregano
2 teaspoons dried Rosemary
3 tablespoons dried Parsley Flakes
1/2 tablespoon Sea Salt


  • Preheat oven to 350
  • Peel, slice into 1/4 inch rounds and rinse eggplant. Set aside.
  • Prepare breadcrumbs. Place almonds in food processor, chop until very fine. Set aside. Place cashews in food processor, process until it resembles parmesan cheese, add to almonds.
  • Press garlic. Add garlic, Thyme, Rosemary, Oregano, Parsley and Salt to almonds and cashews. Stir to combine.
  • Set up breading station. Whisk two eggs, place beside breadcrumbs and eggplant rounds.
  • Place eggplant on foil covered baking sheet (1 or 2 depending on how many rounds) and bake for approximately 20 minutes, or until the breading turns a golden brown color 


  1. Serve with your choice of spaghetti sauce {I always default to Nature's Promise~ either tomato basil or fra diavlo. 
  2. Breading can be used for a variety of other things... Can't wait!

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