Fat To Skinny
Recipe Exchange => Sides and Snacks => Topic started by: Doug Varrieur on January 27, 2015, 09:06:18 AM
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I really enjoy eggplant but for many this black veggie is a mystery. Why they call it an eggplant is beyond me but they really are a versatile veggie. When I was heavy I used to enjoy this recipe made with french bread, the eggplant makes a great replacement for the bread :)
Low Carb Eggplant Bruschetta!
(https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/10433007_10206079247725724_8787654710718507561_n.jpg?oh=f4607f4e19b2c9c0fe9ca64c3951a0ed&oe=5522767F&__gda__=1428770409_a895ac463077df9dd5b2d5973a3c8668)
Ingredients
Sliced eggplant
Chopped Roma tomatoes
Diced sweet onion
Ground pork rinds
Chopped Basil
1/4 cup Olive oil
Salt and pepper
Mozzarella Cheese shredded
1 egg beaten
Directions
1- Preheat your oven to 400 degrees
2- Mix the tomatoes, onion and basil together, season with salt and pepper to your taste.
3- Heat olive oil in a small non stick skillet over medium heat
4- Brush egg on each side of the eggplant, coat with pork rinds and fry till crispy
5- Place the eggplant slices on a cookie sheet, top with the tomato mixture and top with cheese.
6- Bake until the cheese is melted.
7- Drizzle a bit of olive oil over the top at time of serving.
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Love egg plant will put this on my to make list
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Oh boy!... Another tasty way to make the mystery veggie! ;D ;D ;D
Tony
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Lunch! :)