Here’s one of the low carb recipes I developed that I MISS, but there’s no way I can eat it now. There wouldn’t be much in the recipe I could touch by now, but I thought I’d post it because it’s delicious, low carb, and we loved it.
This recipe is gluten free, can be dairy free, but it is NOT friendly for Histamine Intolerance.
This is not an ‘exact measurements’ recipe:
2 medium eggplants, peeled
1 cup thick pizza or spaghetti sauce of your choice
Either Mozzarella and Sharp Cheddar cheese or their rice/soy equivalents (Just make sure they melt)
Gluten free pepperoni, sliced sausage, or ham (your choice or a mix)
Preheat oven to 375 degrees.
Spray 2 large cookie sheets with GF spray.
Slice eggplants into ½” slices and spread on cookie sheets.
Cover slices of eggplant with thinly sliced mozzarella, then arrange mini-pepperonis on them (or the meat of your choice).
Spoon one teaspoon sauce over meat.
Top with grated cheddar/substitute.
Bake for 25 minutes and if you like, sprinkle with Parmesan.
If you want to make this vegetarian, I do NOT recommend a watery vegetable—as it is, the eggplant stays fairly firm but tomatoes, for example, would make it a lot more mushy.