Eggplant Breadwich

• servings: Makes two servings at 35

Ingredients

This is another lowcarb bread hack thats ACTUALLY good and one of my favorites.

If you want a low-carb sandwich that hits the spot, this one’s for you. The cheese is actually baked into the eggplant, making a great flatbread like vessel that you can use to make your favorite lowcarb, keto-friendly sandwich. Top it up with whatever you want.

Full recipe below, and you can always comment “BREAD” and I’ll send you my free mini lowcarb breadwhich ebook.

Here’s how to make it (makes 2 servings):

1.Preheat your oven to 400F. Grab 1 large eggplant and thinly slice it using a knife, mandoline or vegetable peeler.

2.Season them with salt, lay the slices on a paper towel and pat them dry after 5 mins.

3.Grab an oven-safe tray, line it with parchment paper, and sprinkle a thin layer (1 serving) of shredded cheese (ideally mozzarella) directly on the paper. Lay out your eggplant slices slightly overlapping to form a rectangle. then add another 2 servings of shredded cheese on top.

4.Pop it in the oven for 27-30 mins until the edges are golden and the cheese is crisp. Let it cool slightly.

5.I used 2 tbsp of pesto as the base, added 2oz of thinly sliced fresh mozzarella, a thinly sliced tomato, a handful of arugula, a couple of basil leaves, lots of fresh cracked pepper, and a nice drizzle of balsamic glaze.

6.Carefully roll it up tightly from the bottom, pressing gently as you go to keep everything compact. Then cut into it the middle like a sharp knife, and enjoy.

If you try this, be sure to let me know on SHREDHAPPENS.

And comment “BREAD” and I’ll send you my free mini lowcarb breadwhich ebook.

ENJOY!