Low Carb Eggplant Parmesan Bites
Low-carb eggplant parmesan bites are perfect as a snack, appetiser or even a full meal depending on how many you choose to serve. Choose your favorite cheese to top them.
- 1 eggplant (sliced)
- 1 medium egg (lightly beaten)
- salt & pepper to taste
Herb and Cheese Crust
- ¼ c almond meal/flour
- 1 Tbsp dried herbs of choice (rosemary & thyme)
- ½ c shredded cheese
- ¼ c shredded parmesan cheese
Place the sliced eggplants on an oiled baking tray, sprinkle each slice with salt and pepper.
Grill (medium) or bake at 350F until browned.
While the eggplants are baking, mix all the herb and cheese crust ingredients in a small bowl.
Remove from the oven and turn each slice over and sprinkle with more salt and pepper.
Grill/bake until just turning browned and cooked. I like my eggplant to be slightly firm as they can easily turn incredibly soft if cooked for too long and more difficult to hold.
Remove from oven.
Brush the top of each eggplant slice with the beaten egg.
Sprinkle with the herb and cheese crust then place back in the oven/grill until the cheese is just melted and beginning to brown.
Serve with sour cream, salted yogurt or garlic mayonnaise as a side sauce.