Tiffany's Eggplant Au Gratin
- 2 medium eggplants
- 1 lemon
- 2 hard-boiled eggs coarsely chopped
- 3 tablespoons olive oil
- 1/4 cup minced onions
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1/4 cup Keto Crumbs
- Salt to taste
Peel eggplant and cut into 3/4-inch thick slices. Cut lemon in half and rub over eggplant slices. Sprinkle liberally with salt and place on plates to drain for 30 minutes.
Heat 1 tablespoon olive oil in large skillet. Saute onion lightly, until soft.
Dry the eggplant slices with a paper towel and brush with 1 tablespoon olive oil. Cut into 3/4-inch cubes and cook with onion for 12 minutes or until soft.
Combine eggplant/onion mixture with parmesan, parsley and chopped eggs. Place in buttered baking dish, top with Keto Crumbs and sprinkle last tablespoon of oil over. Bake at 350 degrees for 20 minutes or until well-browned.
This recipe yields 4 servings.
ECC = 11g