Recipe By Every Day Paleo

Roasted Eggplant Stacks

Roasted Eggplant Stacks

1 Italian eggplant cut into 1/4 inch rounds

1 tomato, sliced into 1/4 inch rounds

Fresh ground pork sausage or other ground meat of your choice formed into patties about the same size as your eggplant rounds

Poached eggs

Finely diced sun dried tomatoes

Minced parsley

Extra Virgin Olive Oil

Balsamic Vinegar

Coconut oil

Sea salt

1. Brush both sides of your eggplant rounds with coconut oil and sprinkle with sea salt.

2. Broil the eggplant rounds under you broiler on high heat for 4-5 minutes on one side, flip  and broil for 3-4 minutes on the other side or until they are tender and start to brown.

3. In the meantime, pan fry your sausage patties until done all the way through.

4. Poach some eggs, slice the tomatoes, dice the sun dried tomatoes, and mince the parsely.

5. Now you stack.  Place a roasted eggplant round on a plate, top with a tomato slice, a sausage patty, some diced sun dried tomatoes, and a little bit of parsley.

6. Finish it all with a drizzle of olive oil, balsamic vinegar, and black pepper to taste.


Have fun stacking and as always, enjoy!!!!

Wednesday’s WOD:

“Kelly Lite”

3 Rounds

400m Run

30 Box Jumps

30 Wall Balls

*conpare to July


Ben · October 23, 2012 at 9:13 pm

Ohhhhh kaaaayyy!

Ernie Flores · October 24, 2012 at 6:16 am

I guess it’ll be a wet Kelly Lite

Rebecca · October 24, 2012 at 11:31 am


Leave a Reply

Your email address will not be published.