Italian Eggplant Cheese Melts

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!

How to Make Italian Eggplant Cheese Melts

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 some tomato sauce*, shredded fresh basil leaves and a slice of prosciutto to each one.

To finish, sprinkle some shredded cheese over everything and season with black pepper.

*Confession time - I tried to make this one time and had every ingredient apart from the tomato sauce! I actually used some leftover homemade barbecue sauce. Not very Italian, but it worked!

Return to the broiler 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!

📖 Recipe

StepAwayFromTheCarbs.com

Italian Eggplant Cheese Melts

5 from 1 vote

These eggplant cheese melts are high in fiber, low in carbs, and have a wonderful blend of Italian flavors!

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Prep Time 3 minutes mins

Cook Time 10 minutes mins

Total Time 13 minutes mins

Makes: 2 Servings

Net Carbs: 8

Calories: 277

Ingredients Method Nutrition Notes

Ingredients

 

• 1 large eggplant
• olive oil spray
• 2 tbs canned tomato sauce
• 4-6 large fresh basil leaves shredded
• 5-6 slices prosciutto
• 6 tbs shredded cheese
• black pepper

Step-by-Step Instructions

 

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1. Preheat the broiler (overhead grill).
2. Slice the eggplant into 5-6 slices. Lay them on a silicone mat or baking sheet. Spray with olive oil spray.
3. Place under a broiler for 3 minutes, flip the slices over and broil for another 3 minutes.
4. Spread a thin layer of tomato sauce on each eggplant slice, then place basil leaves over the top.
5. Place a slice of prosciutto on each slice of eggplant, then sprinkle with shredded cheese.
6. Place under the broiler again for 1-2 minutes until cheese has melted. Season with black pepper before serving.

Nutrition

Calories: 277kcalCarbohydrates: 15gProtein: 14gFat: 18gSaturated Fat: 8gCholesterol: 48mgSodium: 493mgFiber: 7gSugar: 9gNet Carbs: 8g

Notes

Approx 8g net carbs per serving

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.

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