• 1 Eggplant
  • 1-2 Tbsp. Coconut Oil
  • 4 Tbsp. Gluten Free Flour
  • Basil and Sea Salt to sprinkle on top
  • 1 small wedge of Raw Sheep Cheese
  • 1 jar of Organic Marinara Sauce

  • Cut Eggplant into 1 inch thick pieces
  • Put Flour in bowl and coat both sides of Eggplant
  • Melt Coconut Oil over medium heat
  • Sautee Eggplant in pan and sprinkle Basil & Sea Salt on top
  • Cook for 5-6 mins on each side
  • Make sure you add more coconut oil when you flip the eggplant
  • Place cut pieces of Sheep Cheese on top and allow to start melting before serving


back to all recipes