Ingredients
Equipment
Step-by-Step Instructions
- Cut the eggplant into noodles using the the julienne blade on a mandoline.
- Heat the olive oil in a large skillet and add the noodles. Cook for five minutes, stirring frequently. Add the chopped sun-dried tomatoes and a splash of heavy cream.
- Season with black pepper and add the Parmesan.
- Cook until the cheese has melted, then serve, garnished with fresh basil.
Nutrition
Notes
8g net carbs per serving (half the recipe)
Tried this recipe?
Let us know how it was!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.
