Ingredients
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2
-
1
-
1/2
-
1/2
-
1
-
2
-
-
-
-
-
-
-
-
-
Directions
Barbecued Parmesan Eggplant, While low-carbing, the only thing you get resembling a chip is pork rinds I came up with this recipe that is finger food and delicious It isnt a chip, but it sure is good and gives you that feeling of getting something like a chip! I hope you enjoy!, These weren’t too bad, but definitely don’t burn them It ruins them , While low-carbing, the only thing you get resembling a chip is pork rinds I came up with this recipe that is finger food and delicious It isnt a chip, but it sure is good and gives you that feeling of getting something like a chip! I hope you enjoy!
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Steps
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1
Done
|
In a Bag or Large Bowl, Whichever You Prefer, Thoroughly Mix Together Parmesan, Salt, Pepper, and Garlic Powder. |
|
2
Done
|
Beat Eggs in a Bowl Large Enough to Dip Eggplant Slices. |
|
3
Done
|
Wash Eggplants and Cut Off Ends. |
|
4
Done
|
Cut Skin Off of Eggplant. |
|
5
Done
|
Slice Eggplant Into Thin (1/4 Inch) Slices. |
|
6
Done
|
Dip Each Slice of Eggplant in Egg and Then Coat With Parmesan Mixture. |
|
7
Done
|
Depending on the Size of the Eggplants, You May Need More Eggs or Parmesan Mixture. |
|
8
Done
|
Barbecue Slices on Your Grill Until Cheese Is Golden but not Dark Brown or Black. |
|
9
Done
|
Serve Hot! |
