These eggplant cheese melts are high in fiber, low in carbs, and have a wonderful blend of Italian flavors!
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Although eggplants aren’t super low in carbs, they’re low enough and a great source of fiber. The flavors in this Italian style dish perfectly complement each other and it is a lunch I enjoy eating on a regular basis!
Slice an eggplant and lay the slices on a baking tray lined with a silicone mat or similar. I don’t usually include the very end pieces as I find too much eggplant skin isn’t always a good thing! Spritz them with a little olive oil spray and place under the broiler (overhead grill) for 3 minutes until they are soft and starting to turn brown. Turn them over and cook again for another 3 minutes.
Then it’s time to load up! Spread a little bit of tomato paste on each one, then add some fresh basil leaves.
Add some prosciutto and finally some shredded cheese (I use a blend of Italian cheese, but mozzarella or similar would work well). I find that I don’t even need to add salt and pepper: the meat takes care of the salt angle and the basil adds pepperiness!
Return to the grill for just a minute or two until the cheese has melted. Serve immediately, garnished with a sprig of basil if you like that kind of thing!
Wonderful flavors in this #lowcarb Italian eggplant dish! Click To Tweet