Scalloped Eggplant

This eggplant dish is Induction friendly.


2 slices chopped bacon
10 oz. peeled, diced eggplant
2 oz. green pepper chopped
1 oz. red pepper chopped
2 oz. chopped onion
1 clove minced garlic
4-5 drops Tobasco
2 oz. chopped mushrooms
1/4 c. heavy cream
1/2 beef bouillon cube

In non-stick oven-proof skillet saute bacon until just done, but not crisp. Toss in eggplant and saute until it begins to lose its opaque quality. Add peppers, onion and garlic. Add mushrooms last & continue to saute few more minutes. Turn off heat and add cream and half of bouillon cube. Blend cube and cream well into the mix. Pop into a 350º oven uncovered for about 20 minutes.


Serves 4
Each serving has:

145.8 calories

11.68g fat

7.8g carbs

3.1g fiber

4.1g protein

4.70g Net carbs

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