45+ Flavorful Sunday Paleo Mediterranean Recipes for Healthy Feast

Sundays are a time for relaxation, good company, and meals that comfort and satisfy.

If you’re looking for ways to enjoy a healthy, balanced, and delicious Sunday meal, incorporating Mediterranean flavors with a Paleo approach is the perfect solution.

The Mediterranean diet is known for its use of fresh vegetables, high-quality proteins, healthy fats, and rich, earthy herbs.

Combined with the Paleo lifestyle, which emphasizes whole, unprocessed foods, you’re set for meals that are both nourishing and full of taste.

In this article, we’ve curated 45+ Paleo Mediterranean recipes perfect for Sunday gatherings or a solo indulgent feast.

From hearty breakfasts and vibrant salads to satisfying main dishes and decadent desserts, these recipes offer a variety of flavors and textures to enjoy at any time of the day.

Get ready to transform your Sundays into a delicious culinary experience that promotes health and well-being while celebrating the flavors of the Mediterranean.

45+ Flavorful Sunday Paleo Mediterranean Recipes for Healthy Feast

Bringing the warmth and vibrant flavors of the Mediterranean into your Sunday meals not only makes your day more special but also promotes health and well-being.

These 45+ Paleo Mediterranean recipes are designed to cater to a range of tastes and dietary preferences, ensuring that everyone at your table can enjoy something flavorful and satisfying.

Whether you’re cooking for a crowd or preparing a quiet meal for yourself, these recipes are the perfect way to make your Sunday both delicious and nourishing.

So, dive into these recipes and explore new ingredients, flavors, and cooking techniques that will transform your Sundays into a celebration of health and taste.

Paleo Mediterranean Chicken Souvlaki

A classic dish with a Mediterranean twist, this Paleo Chicken Souvlaki is marinated in a mix of lemon, garlic, and herbs, then grilled to perfection. Perfectly paired with a simple cucumber salad or fresh greens, this dish brings the taste of the Mediterranean to your table with every bite.

Ingredients

• 1.5 lbs boneless, skinless chicken breast or thighs, cut into cubes
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Method

1. In a bowl, combine the olive oil, lemon juice, minced garlic, oregano, smoked paprika, cumin, salt, and pepper.
2. Add the chicken cubes to the bowl and toss until evenly coated. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
3. Preheat the grill or grill pan over medium-high heat.
4. Thread the marinated chicken pieces onto skewers and place on the grill. Cook for 2-3 minutes per side or until fully cooked and slightly charred.
5. Serve the souvlaki hot, garnished with chopped parsley and lemon wedges. Pair with a cucumber and tomato salad for a light, refreshing complement.

This dish is perfect for a weekend cookout or a simple Sunday dinner that feels special yet light. The bold flavors from the marinade make every bite a burst of Mediterranean sunshine.

Mediterranean Paleo Stuffed Bell Peppers

These stuffed bell peppers are brimming with a hearty mix of ground lamb, tomatoes, olives, and herbs, all baked together for a satisfying and colorful dish. Rich in Mediterranean flavors, they are a nutrient-packed option that aligns perfectly with a Paleo diet.

Ingredients

• 4 large bell peppers (any color)
• 1 lb ground lamb or grass-fed ground beef
• 1 can (14 oz) diced tomatoes, drained
• 1/2 cup Kalamata olives, chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp pine nuts, toasted (optional)
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 2 tbsp olive oil
• Salt and pepper to taste

Method

1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes.
2. In a skillet over medium-high heat, add olive oil and cook the ground lamb until browned. Add the diced tomatoes, chopped olives, parsley, oregano, and cinnamon. Season with salt and pepper and cook for 2-3 more minutes.
3. Spoon the lamb mixture evenly into the hollowed bell peppers.
4. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender.
5. If desired, sprinkle the tops with toasted pine nuts before serving.

These stuffed bell peppers are a showstopper on any dinner table. The rich lamb filling combined with the tangy olives and the subtle hint of cinnamon creates a flavor profile that’s uniquely Mediterranean, making them perfect for a hearty, Paleo-friendly Sunday meal.

Paleo Greek Salad with Grilled Salmon

This Greek salad topped with perfectly grilled salmon is fresh, vibrant, and full of Mediterranean flavors. It’s a great choice for a lighter meal that’s still packed with protein, healthy fats, and essential vitamins.

Ingredients

• 2 salmon fillets, skin on
• 2 tbsp olive oil, divided
• 1 tsp dried oregano
• 1 lemon, halved
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1/4 cup fresh dill, chopped
• 1/4 cup extra-virgin olive oil (for dressing)
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Method

1. Preheat the grill or grill pan over medium-high heat. Season the salmon fillets with 1 tbsp of olive oil, oregano, salt, and pepper.
2. Grill the salmon, skin-side down, for 3-4 minutes per side or until cooked to your liking. Squeeze half a lemon over the top and set aside.
3. In a large bowl, combine the cucumber, cherry tomatoes, red onion, and olives. Add the remaining olive oil, red wine vinegar, and fresh dill. Toss well to combine.
4. Plate the salad and place the grilled salmon on top. Garnish with a wedge of lemon and an extra sprinkle of dill.

This refreshing Greek salad with grilled salmon offers a satisfying, nutrient-rich option for a Paleo Sunday. It’s light but full of flavor, making it ideal for warm afternoons or when you want something healthy that doesn’t compromise on taste.

Paleo Mediterranean Lamb Meatballs

These tender and juicy lamb meatballs are infused with Mediterranean flavors like garlic, oregano, and cumin. Perfectly baked or pan-fried, they can be served on their own or as part of a larger spread, paired with a refreshing tzatziki sauce (using dairy-free yogurt).

Ingredients

• 1 lb ground lamb
• 2 cloves garlic, finely minced
• 1/4 cup fresh parsley, chopped
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 2 tbsp olive oil (for frying or greasing the baking sheet)
• Lemon wedges (for serving)

Method

1. Preheat the oven to 400°F (200°C) if baking. Line a baking sheet with parchment paper or grease with olive oil.
2. In a mixing bowl, combine the ground lamb, minced garlic, chopped parsley, cumin, oregano, cinnamon, cayenne pepper (if using), salt, and pepper. Mix until just combined; don’t overwork the mixture.
3. Form the mixture into 1.5-inch meatballs and place them on the prepared baking sheet.
4. Bake in the preheated oven for 20-25 minutes, or until the meatballs are browned and cooked through. Alternatively, pan-fry in olive oil over medium heat for 8-10 minutes, turning occasionally.
5. Serve the meatballs with a squeeze of lemon and a side of Paleo-friendly tzatziki made with dairy-free yogurt, cucumber, garlic, and dill.

These lamb meatballs are versatile and full of bold Mediterranean flavors. They can be served as a main course, appetizer, or as part of a mezze platter for a satisfying Sunday feast.

Paleo Mediterranean Eggplant and Tomato Bake

This hearty, oven-baked dish features layers of tender eggplant, juicy tomatoes, and fragrant herbs, all topped with a golden, baked finish. It’s a great main or side dish, perfect for a comforting Sunday meal.

Ingredients

• 2 large eggplants, sliced into 1/4-inch rounds
• 2 tbsp olive oil, divided
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 tsp dried oregano
• 1/4 cup black or Kalamata olives, pitted and sliced
• Salt and pepper to taste

Method

1. Preheat the oven to 375°F (190°C). Grease a baking dish with 1 tbsp of olive oil.
2. Brush the eggplant slices with the remaining olive oil and season with salt and pepper. Arrange the slices in a single layer in the baking dish.
3. Scatter the halved cherry tomatoes and olives over the eggplant, then sprinkle the herbs and oregano evenly over the top.
4. Bake for 25-30 minutes or until the eggplant is tender and the tomatoes have softened.
5. Serve warm with an extra drizzle of olive oil and fresh basil for added flavor.

This eggplant and tomato bake is both nourishing and delicious, highlighting the simplicity of Mediterranean cuisine. It pairs beautifully with a simple salad or can be enjoyed on its own for a light and satisfying Sunday lunch.

Paleo Mediterranean Sea Bass with Lemon and Herbs

A simple yet elegant dish, sea bass fillets are seasoned with Mediterranean herbs, baked, and served with a zesty lemon-dill dressing. This recipe emphasizes the natural flavors of fresh fish, making it perfect for a Sunday meal that feels both luxurious and healthy.

Ingredients

• 2 sea bass fillets (or any firm white fish)
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 1 tsp dried oregano
• Salt and freshly ground black pepper to taste
• Lemon wedges (for serving)

Method

1. Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper and place the sea bass fillets on it.
2. Mix the olive oil, lemon juice, dill, oregano, salt, and pepper in a small bowl.
3. Drizzle the herb mixture evenly over the fish fillets, using a brush or spoon to spread it out.
4. Bake for 12-15 minutes or until the fish flakes easily with a fork.
5. Serve with lemon wedges and a side of steamed vegetables or a green salad for a complete Mediterranean-style meal.

This dish is light and brimming with fresh, bright flavors. The combination of lemon and herbs pairs perfectly with the mild taste of sea bass, creating a simple, wholesome, and Paleo-friendly dinner that’s ideal for Sunday.

Paleo Mediterranean Stuffed Zucchini Boats

These zucchini boats are filled with a savory mixture of ground turkey, tomatoes, olives, and fresh herbs, baked until tender and flavorful. This dish makes for a great main course, combining the best of Mediterranean flavors in a healthy, Paleo-friendly way.

Ingredients

• 4 medium zucchinis, halved lengthwise and scooped out to create “boats”
• 1 lb ground turkey or ground chicken
• 1 cup cherry tomatoes, diced
• 1/2 cup Kalamata olives, chopped
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/4 cup sun-dried tomatoes, chopped (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Lemon wedges (for serving)

Method

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish and set aside.
2. In a skillet over medium heat, add the olive oil and sauté the minced garlic until fragrant. Add the ground turkey and cook until browned. Stir in the diced cherry tomatoes, olives, parsley, oregano, cumin, and sun-dried tomatoes (if using). Season with salt and pepper and cook for 2-3 more minutes.
3. Place the zucchini halves cut-side up in the prepared baking dish. Spoon the turkey mixture into each zucchini boat, pressing down slightly to pack the filling.
4. Bake for 25-30 minutes, or until the zucchini is tender and the filling is heated through.
5. Serve warm, with a squeeze of lemon juice for added brightness.

These stuffed zucchini boats are packed with flavor and can be served on their own or as a side dish. They are perfect for a Sunday evening when you want something hearty yet light and full of Mediterranean flair.

Paleo Mediterranean Chickpea-Free Falafel

This chickpea-free falafel, made with a blend of zucchini, parsley, and almond flour, is crispy on the outside and soft on the inside. It’s served with a simple tahini sauce for a perfect Paleo-friendly snack or light meal.

Ingredients

• 2 large zucchinis, grated and excess water squeezed out
• 1/2 cup almond flour
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 3 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp baking soda
• Salt and pepper to taste
• 3 tbsp olive oil (for frying)

Tahini Sauce:

• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp water
• 1 garlic clove, minced
• Salt to taste

Method

1. In a large bowl, combine the grated zucchini, almond flour, parsley, cilantro, minced garlic, cumin, coriander, baking soda, salt, and pepper. Mix until well combined.
2. Form the mixture into small patties or balls, about 1.5 inches in diameter.
3. Heat olive oil in a skillet over medium heat. Fry the falafel for 3-4 minutes per side or until golden brown and crispy. Remove from the skillet and drain on a paper towel.
4. To make the tahini sauce, whisk together tahini, lemon juice, water, minced garlic, and a pinch of salt in a small bowl until smooth and creamy.
5. Serve the falafel warm with a drizzle of tahini sauce and a side of sliced cucumber and tomatoes.

This dish is a unique, chickpea-free twist on the classic falafel, making it perfect for those following a Paleo diet. It’s full of fresh herbs and vibrant flavors, making it a great choice for a light Sunday lunch or snack.

Paleo Mediterranean Shrimp Skewers

These shrimp skewers are marinated in a blend of olive oil, garlic, lemon, and Mediterranean herbs, then grilled until perfectly charred. Served with a side of grilled vegetables or a fresh salad, these skewers are ideal for a simple and flavorful Sunday meal.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Method

1. In a bowl, combine the olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper.
2. Add the shrimp to the marinade and toss to coat. Cover and refrigerate for 30 minutes to 1 hour.
3. Preheat the grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers.
4. Grill the shrimp for 2-3 minutes per side or until they turn pink and have a slight char.
5. Remove from the grill and garnish with fresh parsley and lemon wedges.

These Mediterranean shrimp skewers are light, flavorful, and perfect for a sunny Sunday meal. The lemon and herb marinade infuses the shrimp with vibrant Mediterranean flavors that pair beautifully with a simple salad or a side of grilled vegetables.

Paleo Mediterranean Roasted Red Pepper and Spinach Frittata

This savory frittata combines the sweetness of roasted red peppers with the earthiness of spinach, all baked together in a fluffy, egg base infused with Mediterranean herbs. It’s perfect for a Sunday brunch or a light main course that’s rich in flavor and nutrients.

Ingredients

• 6 large eggs
• 1/2 cup roasted red peppers, chopped
• 1 cup fresh spinach, chopped
• 1/4 cup onion, finely diced
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Fresh basil, for garnish

Method

1. Preheat the oven to 375°F (190°C).
2. Heat 1 tbsp of olive oil in an oven-safe skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
3. Add the chopped spinach and roasted red peppers to the skillet and sauté for another 1-2 minutes until the spinach wilts. Remove from heat.
4. In a mixing bowl, whisk the eggs, oregano, garlic powder, salt, and pepper until well combined.
5. Pour the egg mixture over the vegetables in the skillet, stirring gently to combine. Let it cook for 1-2 minutes over medium heat.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set and lightly golden on top.
7. Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh basil before serving.

This frittata is hearty yet light, making it ideal for a relaxing Sunday brunch. The combination of roasted red peppers and spinach adds a Mediterranean touch that pairs wonderfully with a side of fresh fruit or a simple salad.

Paleo Mediterranean Baked Salmon with Garlic and Dill

This baked salmon is marinated with a garlic and dill mixture, then roasted until tender and flaky. It’s an easy, healthy main dish that’s perfect for Sunday dinner, packed with heart-healthy omega-3s and Mediterranean flavors.

Ingredients

• 2 salmon fillets
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 1 tbsp lemon juice
• 1/2 tsp paprika
• Salt and freshly ground black pepper to taste
• Lemon wedges, for serving

Method

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. In a small bowl, combine the olive oil, minced garlic, dill, lemon juice, paprika, salt, and pepper.
3. Place the salmon fillets on the prepared baking sheet and drizzle the garlic-dill mixture evenly over each fillet.
4. Bake in the preheated oven for 12-15 minutes or until the salmon flakes easily with a fork.
5. Serve warm with lemon wedges for squeezing over the top.

This baked salmon is flavorful and easy to make, making it an excellent addition to a Sunday meal. The garlic and dill provide a classic Mediterranean flavor that pairs well with a side of roasted vegetables or a fresh Greek salad.

Paleo Mediterranean Cauliflower Tabbouleh

This grain-free twist on the classic tabbouleh salad uses cauliflower rice as the base and is mixed with vibrant herbs, tomatoes, and a zesty lemon dressing. It’s a refreshing, light side dish perfect for a Sunday gathering or a healthy lunch.

Ingredients

• 1 small head of cauliflower, riced (or 2 cups store-bought cauliflower rice)
• 1 cup cherry tomatoes, diced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup cucumber, diced
• 1/4 cup red onion, finely diced
• 3 tbsp lemon juice
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste

Method

1. Rice the cauliflower by grating it or using a food processor until it resembles small grains. Lightly steam or sauté the riced cauliflower for 2-3 minutes to soften, then let it cool.
2. In a large mixing bowl, combine the cauliflower rice, diced tomatoes, parsley, mint, cucumber, and red onion.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
4. Pour the dressing over the cauliflower mixture and toss until everything is evenly coated.
5. Chill the salad for 15-20 minutes before serving to allow the flavors to meld.

This cauliflower tabbouleh is light, fresh, and packed with Mediterranean flavors. It’s a perfect Paleo-friendly side dish that pairs well with grilled meats or can be enjoyed on its own for a nourishing and refreshing Sunday lunch.

Paleo Mediterranean Lamb Meatballs with Tzatziki Sauce

These tender and flavorful lamb meatballs are seasoned with Mediterranean spices and served with a cooling, homemade tzatziki sauce. They make for a delicious and satisfying main course, perfect for a Sunday meal that’s both hearty and refreshing.

Ingredients

• For the lamb meatballs:
  • 1 lb ground lamb
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • 1 tbsp olive oil (for frying)
• For the tzatziki sauce:
  • 1/2 cup Greek yogurt (or dairy-free alternative for strict Paleo)
  • 1/2 cucumber, finely grated and excess water squeezed out
  • 1 clove garlic, minced
  • 1 tbsp fresh dill, chopped
  • 1 tbsp lemon juice
  • Salt to taste

Method

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine the ground lamb, parsley, cumin, paprika, garlic powder, onion powder, salt, and pepper. Mix until well incorporated.
3. Form the lamb mixture into small meatballs, about 1-1.5 inches in diameter, and place them on the prepared baking sheet.
4. Heat olive oil in a skillet over medium-high heat. Brown the meatballs for 2-3 minutes on each side, then transfer the skillet to the oven to bake for an additional 10 minutes or until the meatballs are cooked through.
5. While the meatballs are baking, prepare the tzatziki sauce by combining the Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, and a pinch of salt in a bowl. Mix well.
6. Serve the lamb meatballs warm with a side of tzatziki sauce for dipping.

These Mediterranean lamb meatballs are rich in flavor and have the perfect balance of spices. Paired with the cool and creamy tzatziki sauce, they create a dish that’s satisfying and perfect for a Sunday evening dinner.

Paleo Mediterranean Chicken Shawarma Bowls

This chicken shawarma bowl brings together marinated grilled chicken, fresh vegetables, and a drizzle of tahini dressing for a vibrant and nourishing meal. It’s a Paleo-friendly dish that will make your Sunday meal feel like a gourmet experience.

Ingredients

• For the chicken marinade:
  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp ground cumin
  • 1 tbsp ground paprika
  • 1/2 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/2 tsp ground coriander
  • Salt and pepper to taste
• For the bowl:
  • 2 cups cooked cauliflower rice or riced cauliflower
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
• For the tahini dressing:
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 2 tbsp water (more as needed for consistency)
  • 1 garlic clove, minced
  • Salt to taste

Method

1. In a bowl, combine the olive oil, lemon juice, cumin, paprika, turmeric, garlic powder, ground coriander, salt, and pepper. Add the chicken pieces and mix until they are well coated. Marinate in the refrigerator for at least 30 minutes or up to 2 hours.
2. Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for 3-4 minutes per side or until fully cooked and lightly charred.
3. In a small bowl, mix the tahini, lemon juice, water, minced garlic, and salt until smooth. Add more water as needed to achieve a pourable consistency.
4. Assemble the bowls by placing a portion of cauliflower rice in each bowl. Top with the grilled chicken, cherry tomatoes, cucumber slices, red onion, and parsley. Drizzle with tahini dressing before serving.

These chicken shawarma bowls offer a balanced combination of protein, healthy fats, and fresh vegetables, making them perfect for a Sunday lunch or dinner. The marinated chicken is flavorful and pairs beautifully with the crisp veggies and the creamy tahini dressing.

Paleo Mediterranean Eggplant Parmesan

This eggplant parmesan recipe substitutes breaded eggplant with almond flour and keeps it grain-free, Paleo-friendly, and delicious. Layers of roasted eggplant, fresh tomato sauce, and dairy-free mozzarella create a satisfying dish that’s perfect for a Sunday family meal.

Ingredients

• 2 large eggplants, sliced into 1/4-inch rounds
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 3 eggs, beaten
• 1/2 cup tomato sauce (sugar-free)
• 1/2 cup dairy-free mozzarella (or homemade Paleo-friendly cheese)
• 1/4 cup fresh basil, chopped
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Olive oil spray

Method

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
2. Set up a breading station with almond flour and coconut flour in one bowl, beaten eggs in another, and a plate to place the breaded eggplant slices.
3. Dip each eggplant slice in the flour mixture, then coat in the beaten eggs. Place the breaded slices on the prepared baking sheet.
4. Bake for 15-20 minutes, flipping halfway, until the eggplant slices are golden brown and slightly crispy.
5. Spread a thin layer of tomato sauce at the bottom of a baking dish. Layer the baked eggplant slices with tomato sauce and a sprinkle of dairy-free mozzarella. Repeat until all eggplant slices are used, finishing with a layer of cheese on top.
6. Bake in the preheated oven for 20-25 minutes or until the top is melted and bubbly.
7. Garnish with chopped fresh basil and serve warm.

This Paleo eggplant parmesan is a wonderful, comforting dish that offers the classic flavors of the Mediterranean while being fully grain-free and dairy-free. It’s perfect for a Sunday meal that feels like a treat without compromising on health.

Note: More recipes​ are coming soon!