Low Carb Eggplant Stack Snack
⏱ Prep: 8 min🍳 Cook: 14 min✅ Ready: 22 min
181
Calories
5.5g
Net Carbs
7.1g
Protein
13.2g
Fat
⏱ Prep: 8 min🔥 Cook: 14 min⏰ Ready: 22 min
This simple keto
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit.
Step 2
Slice the eggplant and tomato into half inch thick slices and arrange across a shallow oven tray.
Step 3
Whisk together the oil and thyme and brush over the eggplant and tomato. Transfer to the oven for 10 minutes until tender.
Step 4
Tear the mozzarella and layer over two of the eggplant slices. Return to the oven for a further 3-4 minutes until the cheese has melted.
Step 5
Place the roasted tomatoes on top of the melted cheese and top with the remaining eggplant slices to serve.
Ingredients
- Mozzarella Cheese – 1-¾ ounce
- Olive Oil – 1 tablespoon
- Thyme, Fresh – 1 tablespoon
- Eggplant, Raw – ½ medium
- Tomato – ½ medium – 2 3/5″ diameter
- Salt, Sea Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon