Since I couldn’t eat her normal eggplant parmesan, Nonni made this paleo friendly eggplant and meatball casserole instead. Everyone was surprised at how good it tasted, especially Nonni. This dish is grain free, gluten free, and dairy free … just the way I like it. Thanks Non!

Nonni’s Eggplant and Meatball Casserole

 

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Prep time

2 hours

Cook time

45 mins

Total time

2 hours 45 mins

 

Ingredients

• 3 large eggplant
• 3 eggs
• 2 tbsp water
• 1 tbsp coconut oil
• 1 jar of vegan marinara
• 1 cup of fresh chopped basil
• 5-6 Nonni's Paleo Meatballs
• 5 tbsp sea salt

Instructions

1. Chop eggplant into quarter of an inch slices. Then liberally salt them.
2. Let salted eggplant drain for 30 minutes to an hour.
3. Make egg wash with eggs and water. Set aside.
4. Rinse salt off eggplant and pat dry.
5. Grease cookie sheet with coconut oil.
6. Then dip eggplant in egg wash and place on greased cookie sheet.
7. Bake at 350 degrees until eggplant browns. Then take out eggplant and let it cool.
8. Add sauce to bottom of casserole dish, then layer eggplant, then a halved meatball on top, then some fresh basil, and repeat until all eggplant is used.
9. Bake in over at 350 30 to 45 minutes.
10. Garnish with fresh basil

Nutrition Information

Serving size: 4-6

3.2.2807

My Italian grandmother on my mom’s side, Nonni, made these for me before we left to go back to LA. She eliminated the breadcrumbs and parmesan cheese that she normally adds, and baked them instead of frying them in olive oil, which is how I used to eat them when I was younger. Everyone, except myself (of course), was surprised at how delicious these tasted. In fact, they were so good that Nonni added them to the separate paleo eggplant casserole she made for me, since I wouldn’t eat the traditional eggplant parmesan, because of the cheese and breadcrumbs. I plan on posting the casserole recipe for everyone as well. Since she used these meatballs in that recipe, I wanted to post this one first. My now husband, Shameer (we just had our wedding!) loved the paleo meatball and eggplant casserole so much that he asked me to make it for him this time! It was really that good.

My Paleo Version of Nonni’s Meatballs

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Author: Lauren Bolanos

Ingredients

• 2 lbs beef
• 1 lb pork
• 2 to 3 cloves of garlic
• 3 tbsp fresh chopped parsley
• 1 tsp sea salt (or to taste)
• 1 tsp black pepper (or to taste)
• 3 eggs
• 1 tbsp coconut oil

Instructions

1. Add beef and pork to a large bowl.
2. Press garlic and add to bowl, then add chopped parsley and eggs.
3. Add sea salt and black pepper.
4. Mix gently with hands, remember to take off rings.
5. Cover cookie sheet with foil and grease with coconut oil
6. Form mixture into balls and bake at 350 degrees ferinheight for 30-45 minutes or until brown.

Nutrition Information

Serving size: 6-8

3.2.2807