This soup recipe is good for the soul. A huge shout out to my Aunt Joanie who has perfected the recipe over the years!
Disclaimer: This soup takes a few hours too cook, so make it on a cold snowy (or rainy) day when you're putzing around the house.
Nothing says comfort food like spaghetti and meatballs...am I right? When you are Whole30, Paleo, or Gluten-Free this dish becomes somewhat of an issue...until now :) These are the best meatballs I've ever had..period. The best part? Serve up with some spaghetti squash and you have yourself a delicious, comfort food that is gluten-free, Whole30, and Paleo!
Who doesn't love grilled pizza?
Almond milk (or whole milk)
Marinara sauce (whichever kind you fancy!)
Extra Virgin Olive Oil
To start off this fabulous dish, you will want to peel and slice your eggplant. Some people prefer to leave the skin on the eggplant, which is totally fine, its up to you! Sometimes the skin can get chewy, which is why we choose to peel it off.
Once your eggplant is sliced, you will want to lay out all your slices and salt heavily. Salting the raw eggplant draws out some liquid and (apparently) bitterness. Some think this step is a wives tale. You may forgo if you wish. Google it. Decide if you believe in the folklore and comment below!
Continue to layer the eggplant and sauce until the dish is full.
Add your cheese...as much as you'd like!
Stick this beautiful masterpiece in a 350 degrees oven for about 20 minutes and enjoy!