Nonni’s Eggplant and Meatball Casserole
Prep time: 
Cook time: 
Total time: 
 
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
Recipe by Healing and Eating at https://www.healingandeating.com/2014/06/nonnis-eggplant-meatball-casserole.html