This recipe is definitely one of my favourite for two reasons: very low in net carbs & taste great!
- 1-2 eggplants (preferably Japanese variety)
- olive oil
- sea salt
- Slice eggplant, with a mandoline or other slicer, into 1/4″ thick slices. Brush lightly both sides of each slice with olive oil. Place a piece of parchment paper on a baking sheet, and place slices on sheet. Bake at 400 for about twenty minutes. About ten minutes in, flip slices over and continue to bake until browned.
