1 medium sized eggplant
6-8 slices cheese with pepperoni, mozzarella, etc.
1 teaspoon basil
1 teaspoon oregano
Slice the eggplant lengthwise, about 1/2″ thick. (Use the rest of the eggplant for something else).
Grill for 4-5 minutes until eggplant slices become crispy. Put a sheet of cheese on each. When melted, sprinkle on basil and oregano. Serve warm.
Servings 3-4 depending on size of eggplant.
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