Recipe By : Tiffany

• 2 medium eggplants
  
• 1 lemon
  
• 2 eggs, hard-boiled -- coarsely chopped
  
• 3 tbsp olive oil
  
• 1/4 cup onions -- minced
  
• 1/4 cup parmesan cheese -- grated
  
• 2 tbsp parsley -- chopped
  
• 1/4 cup Keto Crumbs
  
• salt

Peel eggplant and cut into 3/4 inch thick slices. Cut lemon in half and rub over eggplant slices. Sprinkle liberally with salt and place on plates to drain for 30 minutes. Heat 1 tbsp. olive oil in large skillet. Saute onion lightly, until soft. Dry the eggplant slices with a paper towel and brush with 1 tbsp. olive oil. Cut into 3/4 inch cubes and cook with onion for 12 minutes or until soft. Combine eggplant/onion mixture with parmesan, parsley and chopped eggs. Place in buttered baking dish, top with Keto Crumbs and sprinkle last tbsp. of oil over. Bake at 350 degrees for 20 minutes or until well-browned.

• Servings: 4
• Calories: 205
• Protein: 9g
• Fat: 15g
• Sodium: 246mg
• Carbs: 17g
• Fiber: 6g
• ECC = 11g