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!

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 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!

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Italian Eggplant Cheese Melts

Prep Time

3 mins

Cook Time

10 mins

Total Time

13 mins

 

Course: Appetizer, Lunch

Cuisine: Italian

Servings: 2

Calories: 277 kcal

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

Instructions

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.
   

Recipe Notes

Approx 8g net carbs per serving

Nutrition Facts

Italian Eggplant Cheese Melts

Amount Per Serving

Calories 277 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 8g 40%

Cholesterol 48mg 16%

Sodium 493mg 21%

Potassium 642mg 18%

Total Carbohydrates 15g 5%

Dietary Fiber 7g 28%

Sugars 9g

Protein 14g 28%

Vitamin A 10.4%

Vitamin C 7.3%

Calcium 24.4%

Iron 4.8%

* Percent Daily Values are based on a 2000 calorie diet.

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