Ingredients
- 1 large eggplant peeled and cut into noodle-like shapes
CHEESE SAUCE:
- 1/4 cup butter
- 3 tablespoons cream cheese
- 1/4 cup Kettle and Fire beef broth (or chicken broth)
- 1 cup sharp cheddar cheese freshly shredded
- 1/4 cup parmesan cheese shredded
- Salt and pepper to taste
CRUNCHY TOPPING:
- 2 tablespoons butter
- 1/2 cup pork rind crumbs (or almond flour)
OPTIONAL ADDITIONS:
- bacon cooked and crumbled
Instructions
- Cut eggplant into noodle-like shapes (I also peeled the outside off). Place on a baking sheet, spray with avocado oil spray and bake at 350 for 15-20 minutes (or until soft).
CHEESE SAUCE:
- In a saucepan, melt butter over medium heat. Stir in cream cheese and broth. Cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Add salt and pepper to taste.
- Pour cheese sauce over eggplant.
CRUNCHY TOPPING:
- Mix the butter and almond flour or pork panko until small crumbles. Place on a baking sheet and bake for 12 minutes or until golden brown. Sprinkle over cheesy eggplant.
Nutrition
Calories: 307.1 | Fat: 25g | Protein: 13.8g | Carbohydrates: 9g | Fiber: 5.3g | P:E Ratio: 0.5