Barbecued Parmesan Eggplant

READY IN: 30mins
Recipe by Jheryn

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!

Top Review by Don't Touch The Buns

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

Ingredients Nutrition

Directions

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

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