For those of you following a gluten free and paleo diet, the occasional comfort food meal is encouraged, so long as you stick to the healthy Paleo guidelines. So when I saw this post on Cavegirl Cuisine’s site for a gluten free, paleo eggplant recipe, I had to share it. Our version is slightly modified, but you can see her original version here

What I love about this recipe is the almond meal which helps the eggplant maintain a crunchy, fried, aspect to it, even though it’s baked.  So you can enjoy this guilt-free, delish version of a formerly unhealthy meal! 

Paleo “Fried” Eggplant Marinara (on a bed of greens)

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 30 minutes

Yield: 4 servings

Paleo “Fried” Eggplant Marinara (on a bed of greens)


  • 1 medium eggplant
  • 2 cups almond meal
  • 1 cup marinara sauce or fresh diced tomatoes
  • 2 eggs
  • 4 cups of greens (I used arugula)
  • 1T macadamia nut oil


  1. Preheat oven to 400 degrees.
  2. Line two cookie sheets with parchment paper.
  3. Peel eggplant and slice into 1/4 inch rounds.
  4. Whisk eggs in a medium bowl.
  5. Place almond meal in another bowl.
  6. Dredge each eggplant round in the eggs and then coat with the almond meal on each side.
  7. Place on the parchment paper
  8. Repeat for all of the eggplant.
  9. Drizzle or mist the oil over the coated rounds.
  10. Salt and pepper lightly.
  11. Cook for 30 minutes.
  12. In the meantime, place a cup of greens on each plate.
  13. Divide the cooked eggplant among the plates.
  14. Put a 1/4 cup of marinara sauce or fresh tomatoes over the top of each serving. Enjoy!