Remember the recipe below?:   Make them again, but this time use them as open-faced "sandwiches" as seen above and load them up with thin tomato slices, shredded Cheddar Cheese and crispy Bacon. Top with a dollop of cream cheese (oops, I meant sour cream, but maybe spreadable cream cheese would be good! Happy mistake, 'cos I'm going to try that next time.).  Tasty, tasty! Nuke slightly, if desired.  Vegetables are often are our main carbs for the day, so make them interesting and tasty and you will feel satisfied with your food.


Almost like a grilled cheese but tastier if you like eggplant like I do.

3 eggs
2 tbsp water (15 mL)
1/cup Gluten-Free Bake Mix, (125 mL)
  OR use a mix of almond flour (mostly and a bit of coconut flour) 
1/cup grated Parmesan cheese (75 mL)
1/tsp salt (2 mL)
1/tsp Italian seasoning (1 mL)
1/8 tsp black pepper (0.5 mL)
1 large eggplant, about 1 lb (0.45 kg)
4 tbsp olive oil (60 mL)

In medium bowl, beat eggs and water together with a fork.  On dinner plate, combine Gluten-Free Bake Mix, Parmesan cheese, salt, Italian seasoning and black pepper. 

Peel eggplant and slice into slightly thinner than sandwich thick slices.  Dip in egg wash and then in “flour” on both sides.  Place in nonstick skillet in some of hot oil and cook over medium heat until golden brown on both sides.  Repeat until all the eggplant is cooked. 

Make sandwiches using cheese and cooked bacon or ham between two eggplant slices.  Nuke the sandwiches briefly to melt the cheese, if desired.

Yield:  6 servings
1 serving
197.6 calories
7.2 g protein
15.9 g fat
7.0 g net carbs