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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Units: US | Metric
- 1In a bag or large bowl, whichever you prefer, thoroughly mix together parmesan, salt, pepper, and garlic powder.
- 2Beat eggs in a bowl large enough to dip eggplant slices.
- 3Wash eggplants and cut off ends.
- 4Cut skin off of eggplant.
- 5Slice eggplant into thin (1/4 inch) slices.
- 6Dip each slice of eggplant in egg and then coat with parmesan mixture.
- 7Depending on the size of the eggplants, you may need more eggs or parmesan mixture.
- 8Barbecue slices on your grill until cheese is golden but not dark brown or black.
- 9Serve hot!
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Nutritional Facts for Barbecued Parmesan Eggplant
Serving Size: 1 (325 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 213.2
- Calories from Fat 91
- Total Fat 10.1 g
- Saturated Fat 5.2 g
- Cholesterol 127.7 mg
- Sodium 713.7 mg
- Total Carbohydrate 17.5 g
- Dietary Fiber 9.4 g
- Sugars 7.0 g
- Protein 15.6 g