Viva la Eggplant! Paleo Eggplant Roll-up Recipe

12 Feb

This is taking us way back to August but if you will recall, I conquered a Spaghetti Squash and made my very own pasta sauce in the process. It was quite the challenge but I was victorious. Well, I decided to be adventurous again and brought an eggplant home after a recent trip to Whole Foods. Don’t ask me why I bought it because I’m not completely sure myself. All I know is that once I brought it home, I kept postponing cooking it because I didn’t know what the heck to do with an eggplant that didn’t involve breadcrumbs.


Realizing I couldn’t wait another day or else risk it completely rotting out, I decided to start looking for Paleo recipes online. I didn’t find any Paleo recipes I liked but I did find a Rachael Ray recipe that I adapted to make Paleo. It turned out really good!

Unfortunately, I didn’t have any ingredients for tomato or pasta sauce but I would highly recommend adding a tomato sauce to this dish. I will definitely do that next time. I experimenting with Tahini sauce but did NOT like how it turned out. Below is my recipe and a link to my pasta sauce. Enjoy!

KateUpdates Eggplant Rollups

Paleo Eggplant Roll-ups


  • 1 Eggplant, sliced longwise
  • 1.5 C baby bella mushrooms (finely chopped)
  • 1/4 C onion (finely chopped)
  • 4 eggs
  • 1 C almond meal
  • 1 C almond flour (or finely ground meal)
  • Coconut oil for frying
  • 1 T coconut oil
  • 1 t Garlic salt
  • Garlic
  • Salt and pepper to taste


  1. Saute the onions and mushrooms in 1 T coconut oil over medium heat until onions are translucent. Add garlic salt as they are sauteing.
  2. While the mushrooms and onions are cooking, preheat the oven to 350.
  3. Add coconut oil to a large frying pan over medium-high heat. This is what you’ll fry the eggplant in. I’m not sure exactly how much coconut oil I used but just use the same amount as regular oil.
  4. Combine the dry ingredients and a salt and pepper to taste in a Pyrex or baking dish.
  5. Crack the eggs and put them in a medium sized bowl next to the dry mixture.
  6. Begin dipping the eggplant slices and breading them carefully. Press the dry mixture onto the eggplant to make it stick and then set the breaded slices aside.
  7. Next, begin frying the eggplant and as each piece is done, carefully lay them out in another Pyrex baking dish or cookie sheet.
  8. Once you’ve fried your eggplant, spread each piece lightly with the mushroom/onion mixture (you don’t need a lot) and carefully roll the eggplant.
  9. Finally, place the rolled eggplant into the oven for 10 minutes.
  10. Add sauce and feast!
  11. Here’s my recipe for pasta sauce. I suggest adding this to the eggplant after baking 😉

KateUpdates Pasta Sauce

~ Kate



  1. […] now one of my recipes is being considered for a leading national women’s magazine. It’s really exciting! I […]

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