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Italian Eggplant Cheese Melts

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

Italian Eggplant Cheese Melts - low carb and keto recipe for appetizer or lunch

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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.Italian Eggplant Cheese Melts - low carb and keto recipe for appetizer or lunch

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!Italian Eggplant Cheese Melts - low carb and keto recipe for appetizer or lunch

 

Wonderful flavors in this #lowcarb Italian eggplant dish! Click To Tweet

Italian Eggplant Cheese Melts - low carb and keto recipe for appetizer or lunch

Italian Eggplant Cheese Melts

Italian Eggplant Cheese Melts

Yield: 2 Servings
Prep Time: 3 minutes
Cook Time: 10 minutes
Total Time: 13 minutes

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

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.

Notes

Approx 8g net carbs per serving

Nutrition Information
Yield 2 Serving Size Half the recipe
Amount Per Serving Calories 277Total Fat 18gSaturated Fat 8gCholesterol 48mgSodium 493mgCarbohydrates 15gNet Carbohydrates 8gFiber 7gSugar 9gProtein 14g
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Kelly

Saturday 18th of March 2017

do you know the serving size & carb count

Georgina

Saturday 18th of March 2017

Kelly I am so sorry that this information was missing - I have fully updated the recipe to show that it serves two.

Low Carb Eggplant Recipes Collection | Low Carb Yum

Friday 26th of August 2016

[…] Italian Eggplant Cheese Melts at Step Away from the Carbs […]

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