LOW CARB EGGPLANT AND CHEESE SNACK

INGREDIENTS:

For the Eggplant: 

• 150g Eggplant sliced 0.5cm
• 0.1g Salt
• 0.1g Black pepper
• 30ml Olive oil
• 1 Egg

For the Crust:

• 25g Almond meal
• 10g dry Oregano
• 50g grated shredded Cheese
• 25g grated shredded Parmesan

PREP:

1. Put the sliced Eggplant on a tray covered with Baking paper, sprinkle with salt and Pepper and drizzle with Olive oil.
2. Bake it on 180C until reaches a golden brown color.
3. While the Eggplant is baking on a large bowl, mix all the crust ingredients until evenly mixed.
4. Remove the Eggplants from the oven and brush each Eggplant with a whisked Egg.
5. Cover each Eggplant with a good amount of the crust mix and put back in the oven just until starts to become crispy.

Serves : 10

Calories per serve : 77

Macros per serve : 3.1P/1.1C/6.7F