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    You are in: Home / Recipes / Barbecued Parmesan Eggplant Recipe
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    Barbecued Parmesan Eggplant

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Jheryn's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a bag or large bowl, whichever you prefer, thoroughly mix together parmesan, salt, pepper, and garlic powder.
    2. 2
      Beat eggs in a bowl large enough to dip eggplant slices.
    3. 3
      Wash eggplants and cut off ends.
    4. 4
      Cut skin off of eggplant.
    5. 5
      Slice eggplant into thin (1/4 inch) slices.
    6. 6
      Dip each slice of eggplant in egg and then coat with parmesan mixture.
    7. 7
      Depending on the size of the eggplants, you may need more eggs or parmesan mixture.
    8. 8
      Barbecue slices on your grill until cheese is golden but not dark brown or black.
    9. 9
      Serve hot!

    Ratings & Reviews:

    • on August 01, 2007

      25

      These weren't too bad, but definitely don't burn them. It ruins them.

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    42%
    Total Fat 10.1 g
    15%
    Saturated Fat 5.2 g
    26%
    Cholesterol 127.7 mg
    42%
    Sodium 713.7 mg
    29%
    Total Carbohydrate 17.5 g
    5%
    Dietary Fiber 9.4 g
    37%
    Sugars 7.0 g
    28%
    Protein 15.6 g
    31%

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