Paleo Eggplant Tiella

The other day, Paleo Cupboard‘s Amy Densmore, posted a photo and link to her Italian Breaded Eggplant and immediately the ideas started streaming into my head as to what I could use this for 🙂

“Italian Meatball Sub, what about modding it to make Fish and Chips?, using it as a base for Eggs Benedict, or the first thing that popped into my head: Eggplant Tiella (Basically a layered vegetable casserole)”

I paired this with a piece of Jerk Rainbow Trout I had sitting waiting in my fridge to be eaten, but needing something special alongside it. (If you have never had Jamaican Jerk Seasoned Trout, you are really missing out… Awesome!!)

Ingredients:

  • 1 Eggplant (Sliced into thin strips)
  • 1 lrg Tomato
  • 1 sm Onion
  • 1 sm Zucchini
  • 3 Eggs
  • Marinara Sauce
  • Fat for frying

Method:

  1. Follow Amy’s recipe for making the eggplant here: Italian Breaded Eggplant 
  2. Slice up the onion and zucchini and saute until limp. Set aside.
  3. Slice the tomato and fry on both sides for a minute. Set aside.
  4. whip the eggs up in a bowl and then make a thin omelette. Set aside.
  5. To assemble, place a layer of eggplant on the bottom of an oven proof dish, then the onions and zukes. Cover with a little sauce. now eggplant, then omelette and tomatoes. Sauce. Eggplant.
  6. If you do the dairy thing, you can sprinkle some cheese on top.
  7. Bake in a 350° oven for 20-30 minutes. Let rest for 15, then serve.

 

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