Barbecued Parmesan Eggplant |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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While low-carbing, the only thing you get resembling a chip is pork rinds. I came up with this recipe that is finger food and delicious. It isn’t a chip, but it sure is good and gives you that feeling of getting something like a chip! I hope you enjoy! Ingredients:
2 medium eggplants |
1 cup grated parmesan cheese (canned, not fresh) |
1/2 teaspoon salt (optional if cheese is salty) |
1/2 teaspoon pepper |
1 teaspoon garlic powder |
2 eggs |
Directions:
1. In a bag or large bowl, whichever you prefer, thoroughly mix together parmesan, salt, pepper, and garlic powder.
2. Beat eggs in a bowl large enough to dip eggplant slices.
3. Wash eggplants and cut off ends.
4. Cut skin off of eggplant.
5. Slice eggplant into thin (1/4 inch) slices.
6. Dip each slice of eggplant in egg and then coat with parmesan mixture.
7. Depending on the size of the eggplants, you may need more eggs or parmesan mixture.
8. Barbecue slices on your grill until cheese is golden but not dark brown or black.
9. Serve hot!
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