Baked Eggplant with Cheese
Ketogenic, Low Carb
salt and pepper to taste
Slice the eggplant lengthwise, from bottom to stem but do not slice all the way through. The outcome should look like an open deck of cards.
Mince the garlic and parsley into fine bits. Transfer to a bowl. Drizzle with olive oil while seasoning with pepper, salt, and oregano.
Brush the finished mixture onto the eggplant slices. Make sure to cover each.
Cut the cheese and tomato into lean slices. Insert these between the eggplant.
Preheat your oven to 375°F and bake the stuffed eggplant for half an hour or so. Cooking time will depend on the size of the eggplant.
Remove from the oven once cooked. Enjoy on a plate!
Macros (per serving):
Calories: 263– Fat: 22.7 g – Net carbs: 4.8 g (total carbs: 10.1g, fiber: 5.3g) – Protein: 7.9g