This is another Paleo “Italian” like dish that my study buddy and I decided to try out!  I love eggplant, I love peppers and I love spinach so why not mix it all together and layer them on top of each other?!   Eating this you don’t even feel like you’re eating ‘clean’ because it’s that good.  It’s very healthy, fresh, delicious and light!  I ate this with some grilled chicken on the side and it was a perfect meal!  Highly recommend!  Happy Eating! 🙂

Ingredients

1 Large Eggplant
2 Egg Whites
1 Bag of Spinach
1 Can of Roasted Red Peppers
1 Can Chunky Tomato Sauce (all natural of course.  Read the labels, no added anything!)
Almond Flour
Salt/Pepper if desired
Olive Oil

Directions

Heat a large pan on medium/high heat and coat with olive oil.  Cut the eggplant width wise (into circles) about 1/8″ thick.  Dip the eggplant into egg whites and pour almond flour onto a plate and coat the eggplant on both sides.  Saute the eggplant in the pan for about 3 mins on each side or until golden brown.

Heat a sauce pan on medium/high heat and dice the roasted red peppers and add to the pan. Let cook for a few minutes and then add the spinach and cook until spinach is done.

In a pot, heat the chunky tomato sauce for a few minutes or until warm.

Place the eggplant on a plate then layer with roasted red pepper/spinach and top with tomato sauce and keep layering! Add as many layers as you would like…I thought 3 was OK! 🙂  Season with salt/pepper if desired and ENJOY! 🙂