Gluten-Free, Dairy-Free Eggplant Parm

My son really wanted me to make Eggplant Parm, and though I loved it when I was younger, I just couldn't feel right making it the way I remembered it - fried, covered in breadcrumbs, and with tons of cheese. 

I wanted to make a HEALTHY version.

I've always found eggplant to be a tough food to cook well. I talked with a couple of people at work and they suggested cooking the eggplant on a pan first to soften it, and then adding it to the baking dish to bake. AH HA! After adding a little bit of macadamia nut oil, I placed the thinly cut slices of eggplant fresh on the skillet and added a drizzle of tamari sauce.

What I did next....

Garlic tomato sauce, fresh yellow pepper, fresh parsley and cilantro, black pepper, red pepper flakes, a little turmeric (can't taste it and added antioxidants!):

Piled on some broccoli after cooking it too...

Goat cheese and sprinkled Veggie Cheese on top

Cooked at 385 degrees for about 25 minutes and finito!

 Add some almonds for added protein.