Barbecued Parmesan Eggplant

"While low-carbing, the only thing you get resembling a chip is pork rinds. I came up with this recipe that is finger food and delicious. It isn’t a chip, but it sure is good and gives you that feeling of getting something like a chip! I hope you enjoy!"
 
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Ready In:
30mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • In a bag or large bowl, whichever you prefer, thoroughly mix together parmesan, salt, pepper, and garlic powder.
  • Beat eggs in a bowl large enough to dip eggplant slices.
  • Wash eggplants and cut off ends.
  • Cut skin off of eggplant.
  • Slice eggplant into thin (1/4 inch) slices.
  • Dip each slice of eggplant in egg and then coat with parmesan mixture.
  • Depending on the size of the eggplants, you may need more eggs or parmesan mixture.
  • Barbecue slices on your grill until cheese is golden but not dark brown or black.
  • Serve hot!

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Reviews

  1. These weren't too bad, but definitely don't burn them. It ruins them.
     
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RECIPE SUBMITTED BY

I am an CFO in Springfield, MO but I love to come up with new recipes. My family all say that I have a knack for it and I missed my calling! lol I am really trying to come up with as many low carb recipes as I can. I have several family members and friends who are diabetic and I diet using the low-carb method. So it is good for all of us!
 
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