Low Carb Stuffed Eggplant

• 2 medium eggplants
• 1 fresh lemon
• 2 tablespoons olive oil
• 1/4 cup onions, thinly sliced
• 1 cup fresh mushrooms, sliced
• 1 cup tomatoes, chopped
• 1/2 teaspoon oregano
• salt & pepper - to taste
• 1/4 cup crushed pork rinds
• 2 tablespoons butter, melted

Split eggplants lengthwise. Halve lemon and rub cut side over the exposed flesh of eggplant. Cut slits in the flesh or puncture lightly with a fork and sprinkle liberally with salt. Place halves on plates to drain, cut side down, about 30 minutes.

Heat 1 tablespoon of olive oil in a large skillet and lightly saute the onion and mushrooms. Remove and set aside.

Heat remaining olive oil until very hot. Dry eggplant and place flesh side down in the skillet. Lower heat and shake the pan to keep from sticking. Fry for 10 minutes just to soften the flesh. Cool eggplant a bit and scoop out the flesh, leaving a 1/2 inch thick shell. Chop the flesh into small pieces.

Return the onions and mushrooms to skillet with tomato, oregano, and eggplant flesh. Cook for 8 minutes or until the eggplant is tender. Season to taste.

Place eggplant shells in a shallow broiler pan and fill with the vegetable mixture. Top with pork rinds and drizzle with butter. Brown under the broiler or bake in a 350 degree oven for about 15 minutes.