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 favourite cheese to top them.
CUPS / OUNCES
Herb and cheese crust
dried herbs of choice
I used rosemary and thyme
Place the sliced eggplants on an oiled baking tray, sprinkle each slice with salt and pepper.
Grill (medium) or bake 180C/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 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 the 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 yoghurt or garlic mayonnaise as a side sauce.
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