Roasted Eggplant Bake

Paleo if Modified | Whole30-Compliant If Modified | Gluten-Free | Nut-Free

I’ve been making a version of this dish for the last ten years. As the years have gone by and I’ve altered my diet, the recipe has changed to reflect that. I’ve replaced the bread crumbs with pork rinds and reduced the cheese by a lot. Okay, okay, I lie—maybe by a quarter. What can I say? Cheese is my weakness! With or without a ton of cheesy goodness, my girls gobble this up. It’s a great way to sneak in a veggie that they might not normally eat on its own.

Serves 4

• 2 medium globe eggplants (about 2 pounds), sliced into ½-inch-thick discs
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 3½ teaspoons salt
• ¼ teaspoon freshly ground black pepper
• 1 medium sweet onion, diced (about 1 cup)
• 4 garlic cloves, minced
• 1 (27-ounce) can crushed tomatoes
• ¼ cup chopped fresh basil
• 2 medium tomatoes, thinly sliced
• 1 cup crushed pork rinds (see Note)
• 8 ounces whole-milk mozzarella cheese, grated (see Note)

Preheat the oven to 450°F. Line two large baking sheets with parchment paper.

Place the eggplant discs in an even layer on the prepared baking sheets and lightly coat with 2 tablespoons of the olive oil. Sprinkle with 1 teaspoon of the salt and the pepper. Roast for 20 minutes. Flip the discs and roast for 10 minutes more.

While the eggplant roasts, in a large skillet over medium heat, heat the remaining 2 teaspoons oil. Add the onion and ½ teaspoon of the salt and cook, stirring frequently, until the onion is tender and lightly browned, 7 to 9 minutes. Add the garlic and cook for 1 minute. Reduce the heat to medium-low, add the crushed tomatoes, basil, and remaining 2 teaspoons salt, and simmer for 2 minutes.

Remove the eggplant from the oven and reduce the oven temperature to 375°F.

Spread 1½ cups of the tomato sauce over the bottom of a 9 by 5-inch ceramic or nonstick loaf pan. Layer with one-third each of the eggplant, fresh tomato slices, pork rinds, and mozzarella. Repeat until you have three layers.

Bake for 25 minutes. Let cool for 5 minutes before serving. Slice into the bake and serve.

Note To modify for Paleo or Whole30, omit the mozzarella and pork rinds.