1 eggplant sliced
1 medium egg lightly beaten
¼ c almond meal or flour
1 Tbls dried herbs of choice rosemary & thyme
½ c shredded cheese
¼ c shredded parmesan cheese
Salt & pepper to taste
Place the sliced eggplants on an oiled baking tray, sprinkle each slice with salt and pepper. Grill (medium) or bake at 350 degrees until browned.
While the eggplants are baking, mix all the herb and cheese crust ingredients in a small bowl.
Remove the eggplant from the oven or grill. Turn each slice over and sprinkle with more salt and pepper. Grill/bake until just turning browned and cooked. 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.
Nutrition 1 serving: 72 calories 4.5g fat, 5g carbohydrates, 2.4g fiber, 2.6g sugar, 3.9g protein.