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!
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.
