Macros (per serving): Calories: 86 kcal – Fat: 4.94 g – Net carbs: 4.44 g (total carbs: 10.84 g, fiber: 6.4 g) – Protein: 1.94 g
It’s important to let the salted eggplant slices sit for approx. 1 hour, as this lets them dry out before baking. Otherwise they might turn out soft instead of crispy. In addition to that, the slices need to be thin, otherwise you’ll need to bake them for longer. Each one of the herbs is optional and you can either skip it or replace with another one, according to your preferences (you can, for example, add powdered garlic or onion). You can also add grated parmesan – in order to do so, sprinkle it on top of the eggplants around 3-4 minutes before taking them out of the oven.