Hey Fitties! What a beautiful (okay, grey and slightly overcast) Saturday morning it is here!

I gotta get my biscuits in gear — some AntiRat fam is coming over for a lunchie feast. Mmmmm. I love being married to the AntiRat. First, he puts butter on everything (he is half French, after all). Second, he got up at 7:30 to braise meat so that, 4-5 hours from now, it will be fork-tender, wine braised perfection.

So I’m sitting here with my gigantic cup of coffee and enjoying our quiet woods while there are still leaves on the trees. Not too much longer, my Fitties!

Speaking of AntiRat recipes, he made a wonderful wheat-free eggplant parm earlier this week (or you could call it an eggplant napoleon. Or a veggie lasagne. Pick one.)

Eggplant is a tricky veg — you have to soak it, or it can be bitter. The acids in the flesh can even cause bumps in your mouth (like when you eat too much pineapple). This doesn’t happen to everyone, but it does happen to both the AntiRat and me. Weird, huh? Are we MFEO or what?

Don’t throw up! Come back, I’ll stop!

K, so re: living without wheat. It’s no big. And my belly is definitely less poochy. Digestion is good. The belly thing is my favorite part. Generally, my stomach would be relatively flat when I woke up but would bloat over the course of the day. Now, provided I don’t eat a pound of apples in a day, my tummy is generally the same size at night as it is in the morning. Wee!

Here’s the recipe for the Paleo Eggplant Parmesan (not all Paleo-ers do dairy. Sooo… if you don’t do dairy, sorry. You’re outta luck this time).

  • 1 eggplant, sliced length-wise in thin slices (these are your noodles)
  • Olive oil
  • 1 12-oz can no-added-sugar tomato sauce (we use Trader Joe’s)
  • Chopped fresh basil
  • sliced mozzarella
  • grated Parmesan cheese

It’s up to you to determine how much cheese you want to use on this bad boy. AntiRat, naturally, used quite a bit of cheese. 😉

Wash eggplant and slice thinly. Sprinkle with salt and soak the eggplant in a shallow dish filled with water for 2 hours. This will draw out the bitter stuff.
Rinse the slices, discard soaking water. Pat the slices dry.

Preheat oven to 350 degrees.

Line a cookie sheet with aluminum foil (this makes clean up easier) and lightly oil the foil. Place the eggplant slices on the sheet and bake for 15 minutes, flipping once to brown the slices evenly. You want them to be brown but not shriveled.

Remove the eggplant from the oven,  oil the bottom of a 9 X 13 glass dish. Layer the bottom with eggplant slices, top with tomato sauce, basil and mozzarella cheese. Top with another eggplant slice, then add more tomato sauce and sprinkle with the Parmesan.

Bake for 45 minutes or until the cheese begins to brown.

This was so delicious I don’t have pictures, I’m sorry. 🙂 That’s a good sign, right??

Have a great weekend Fit’s! <3