I adapted this from a recipe spotted on another site and decarbed it to suit my own taste. I ADORE eggplant, and loved this to bits!

Ingredients

Method

• Preheat oven to 200C.
• Heat a char-grill pan over high heat.
• Brush eggplant slices with oil and salt & pepper them.
• Cook, in batches, 2 mins each side or until brown.
• In another pot saute the garlic until soft, add the tomatoes, salt & pepper and simmer for 10-15 mins. until the tomato is well broken down.
• Add cream and basil and stir through.
• Place 4 slices of eggplant in a single layer in a shallow baking dish; top with half the sauce, remaining eggplant, remaining sauce & sprinkle with parmesan.
• Bake 10-20 mins or until cheese is melted & bubbly.
• Leave for 5-10 mins to set out of the oven so it slices cleanly.

Notes

• If using a 500gm egplant allow 26 carbs for the entire dish. This will make a side or entree for 4 people or mains for two with a salad.
• I have allowed 3gms carbs per 100g of tomatoes - this will vary from brand to brand though.
• Allow 2.6gms of net carbs per 100 grams of eggplant.

Recipe by LCC Cook Jo - www.lowcarbcooking.co.nz