Paleo Eggplant Frittata (Gluten-free & Dairy-free)

eggplant frittata I came up with this recipe on a whim when I was living in Spain and the gas lighter for my stove stopped working suddenly. I tried using a cigarette lighter, but I just ended up burning my fingers so I gave up and resolved to just bake my lunch instead. Shortly after I made this dish, my roommate successfully used the cigarette lighter to light the stove. Needless to say, I felt slightly embarrassed as I explained my earlier woes. She attempted to teach me, but I accidentally burnt my fingers yet again. Has anyone else ever had trouble with this or am I just seriously challenged? Anyway, back to the recipe. First, I decided to do a version of baked eggplant in tomato sauce. When it was finished, I looked at the dish and decided it would be even more delicious with some eggs on top. I added eggs, popped it backed into the oven, and voila—a paleo eggplant frittata was born. For those of you with food sensitivities, the recipe is gluten-free, nut-free and dairy-free. And, if you’re wondering where to buy spices and seasonings, I usually purchase Simply Organic or order them bulk from Mountain Rose Herbs.


Paleo Eggplant Frittata (Gluten-free & Dairy-free)

Serves: 2

Total Prep Time: 5 min

Total Cook Time: 40 min


Ingredients:

1 (32-ounce) jar Tomato Puree or Tomato Sauce

1 medium-sized Eggplant

½ tsp. Garlic Powder

½ Onion Powder

¼ tsp. dried Basil

¼ tsp. dried Oregano

1/8 tsp. Black Pepper

2 tbsp. Extra Virgin Olive Oil

2 eggs

Himalayan Pink Salt (or Sea Salt)

Directions:

Preheat oven to 350F. Cut eggplants into thin circular slices. Pour just enough tomato puree or sauce to cover bottom of baking dish. Arrange one layer of eggplant slices and sprinkle with salt. Then drizzle olive oil on top. Pour more tomato sauce or puree. Then arrange an additional layer of eggplant slices on top and sprinkle with salt and drizzle with olive oil. Keep repeating until you’ve used all the eggplant. Cover final layer of eggplant with tomato sauce or puree and then add basil, black pepper, garlic powder, onion powder and oregano. Put baking dish in oven for 30 minutes or until eggplant is cooked and tomato sauce thickens. Remove dish from oven and turn off oven. Crack two eggs and pour evenly on top. Put dish back into oven for approximately 1 minute. If you want the eggs more cooked, leave dish in oven for additional minute. Remove dish and let cool. Cut your eggplant frittata as desired and serve.