If you love eggplant like we love eggplant, this method of cooking it will quickly become a favorite way to prepare it. No standing over a skillet of hot grease. This recipe is DELICIOUS, easy and is Induction friendly as well! Could you ask for anymore? It’s quite a bit lower in fat cooked this way, as eggplant will notoriously soak up fat in a skillet like a sponge. Not that low-carbers worry much about fat intake. Just sayin’.
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INGREDIENTS: 12 oz. eggplant
4 T. my homemade mayo
6 T. Parmesan Cheese
¼ tsp. my Seafood Spice Blend (or seasoning of your choice)
VARIATION: For a crunchier eggplant, use only 3 T. Parmesan and add 2 oz. finely crushed pork rinds.
DIRECTIONS: Preheat oven to 450º. Use a non-stick sheet pan or oil your sheet pan with olive oil. Trim stem/end off eggplant. Cut into 1/4″-3/8″ slices. Mix spice blend into Parmesan cheese in a dish. Brush one side of one eggplant slice at a time with mayo. Coat that side with Parmesan (I use the kind in the can for this recipe) by holding the very edge of the slice over a paper plate with the cheese, dipping and sprinkling the one side, letting excess fall back into the paper plate. I place the slices cheese-coated side down onto the oiled pan. Then I brush the other sides all at once and sprinkle the remaining cheese carefully onto the slices. I find this conserves cheese for the second sides. If I just dip the slices into the cheese both sides, I run out of cheese EVERY time! Bake in a hot oven (450º) for about 10 minutes, until nicely browned on bottoms. Flip the pieces over and bake 10 more minutes.
NUTRITIONAL INFO: Serves 4, each serving contains:
15 g fat
5.5 g carbs, 2.9 g fiber, 2.6 g NET CARBS
8 g protein
121 mg sodium