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LOW CARB EGGPLANT AND CHEESE SNACK

INGREDIENTS:

For the eggplant:

  • 150g Eggplant sliced 0.5cm
  • 0.1g Salt
  • 0.1g Black pepper
  • 30ml Olive oil
  • 1 Egg

For the crust:

  • 25g Almond meal
  • 10g dry Oregano
  • 50g grated shredded Cheese
  • 25g grated shredded Parmesan

PREP:

  1. Put the sliced Eggplant on a tray covered with Baking paper, sprinkle with Salt and Pepper and drizzle with olive oil.
  2. Bake it on 180C until reaches a golden brown color.
  3. While the Eggplant is baking on a large bowl, mix all the crust ingredients until evenly mixed.
  4. Remove the Eggplants from the oven and brush each Eggplant with a whisked Egg.
  5. Cover each Eggplant with a good amount of the crust mix and put back in the oven just until starts to become crispy.

Serves : 10

Calories per serve : 77

Macros per serve : 3.1P/1.1C/6.7F

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