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Eggplant Involtini {Paleo, Gluten-Free, Dairy-free, Vegan}
Eggplant Involtini {Paleo, Gluten-Free, Dairy-free, Vegan}
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About Recipe
Eggplant parmesan was among one of my favorite dishes growing up. The crispy breading surrounding the soft delectable eggplant, smothered in tomato sauce and melted mozzarella would be my go-to dish at the local italian restaurant. Although the meal tasted so good going down, I never felt great in the aftermath. The heavy cheese and fried breading would leave my stomach feeling like I had swallowed a brick!
Ingredients
eggplants, peeled and sliced lengthwise ?” thick
olive oil
salt and pepper
almond milk ricotta (I used Kite Hill brand, or you can make your own)
panko (omit for Paleo, and increase ricotta by ¼ cup)
salt
black pepper
garlic salt
nutritional yeast (optional)
chopped basil
lemon juice
olive oil
organic whole peeled tomatoes, chopped, save the juice
cloves garlic, chopped
red pepper
salt and pepper
See Recipe Procedure
