September 24th, 2012 
Justin 
Ingredients1 Italian eggplant cut in ¼ inch rounds
1 large tomato sliced into ¼ rounds
1 pound of fresh ground pork sausage made into thin patties
Poached or over easy eggs
Finely diced sun dried tomatoes
Minced parsley
Extra virgin olive oil
Balsamic vinegar
Coconut oil
Sea salt
Directions
1. Brush both sides of your eggplant rounds with coconut oil and sprinkle with sea salt
2. Broil eggplant rounds on high for 4-5 minutes each side or until they start to brown.
3. In the meantime, pan fry your sausage patties until cook through.
4. Poach some eggs, slice the tomatoes, dice the sun dried tomatoes and mince the parsley.
5. Time to stack! Placed roasted eggplant round on a plate, top with a tomato slice, sausage patty, egg, sun dried tomatoes and a little bit of parsley.
6. Drizzle olive oil, balsamic vinegar and add black pepper to taste.
Thanks to Bruce who sent me this recipe he found at Everyday Paleo.
Posted in 
Thank goodness I don’t have to see those horrific corn dogs at the top of the page anymore!
Bruce – those stacks look AWESOME, I’m gonna have to give those a whirl for sure. Have you guys found sausage without sugar added? Pete’s Fine Meats?
Dan posted this the other day. Just buy ground pork and make sausage.
http://www.food.com/recipe/seasoning-for-ground-pork-italian-style-sausage-178446
Nice food hack, thanks!
The spice mix tastes great and is super easy. I adjusted the recipe for 5 pounds of pork, put it in a ziplock bag and now use 1.5 Tbsp per pound of ground meat.
Anthony and others,
I agree with Dan on the sausage alternative. I used his 9 spice mix with ground turkey. In fact, at Whole Foods in the meat freezer section, there is a ‘chub’ of frozen ground turkey, brand name is Diestel (sp?) that is ONLY ground dark turkey meat without skin. Be careful though. Right next to it is their turkey breakfast sausage which is NOT WLC compliant.