It’s blog time…

It’s been a long time coming… as a matter a fact this recipe was something I cooked up last summer. I am super excited to get started on this blog!

Eggplant Chicken Parm
Marinate 4 chicken breast with:
1 tablespoon of Chili powder
1 clove of minced garlic
½ tablespoon of cumin
½ teaspoon of sea salt
½ teaspoon of black pepper
1 tablespoon olive oil

Sear chicken on both sides. Place in le cruset type pan with top and bake on 325o until cooked through. Probably about 25-30 minutes.

Eggplant Ingredients:
Large eggplant sliced in ½ inch rounds
1 egg
Sea salt and pepper to taste
Almond flour
Grapeseed oil

Prepare eggplant by sprinkling with salt and placing paper towels between each layer. Place in the fridge for 30 minutes to an hour.

Place egg in a small bowl and whisk. Add almond flour, salt and pepper to a plate. Dip the eggplant in the egg – dab each side of the eggplant in the almond flour mixture. There should be a thin coating of “breadIng” on each side.  Be sure nonstick griddle is preheated with grapeseed oil already added. Fry each eggplant round until golden brown in each side. Set aside on plate with paper towel.

1 can plum tomatoes crushed by hand
Dash of sea salt
Pinch of red pepper
1 tablespoon of fresh basil
½ tablespoon of rosemary
¼ tablespoon of thyme
¼ tablespoon of oregano
4 cloves of roasted garlic (place garlic on foil, cut the top off, drizzle with olive oil, salt and pepper – place in oven for about 25 minutes)
1 roasted bell pepper

To assemble: place a round of eggplant on the plate, then a layer of sauce, layer of sliced chicken – repeat. Top with basil sprig. Serve with Pest Spaghetti squash

Categories: Nutrition, Recipe


eater of paleo. provider of good eats. spreadin' the word.


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