Eggplant Frico - low carb snack

 https://www.facebook.com/reel/925699680027454

Ingredients:

• 1 eggplant sliced into ½ inch thick circles
• ½ tbsp of salt (approximately)
• 1 tbsp olive oil
• 1 rounded tbsp of grated Parmigiano Reggiano per eggplant slice
• 1 rounded tbsp sauce per slice
• 1 tbsp shredded mozzarella per eggplant slice
• 1 piece of basil per eggplant slice

Roasting the Eggplant:

• Preheat oven to 400°F
• Generously salt the sliced eggplant and let sit for 15-30 minutes
• Using a paper towel, wipe the "sweat" and most of the salt from the eggplant and place on a parchment lined baking sheet
• Brush with olive oil and roast for 30 minutes

Making the Frico:

• Preheat oven to 400°F
• Line a separate baking sheet with a silicon mat or parchment paper
• Create small mounds of grated Parmigiano Reggiano. Spread them out as shown
• Bake for only 2 minutes
• Remove from oven and quickly top with roasted eggplant, sauce, basil and shredded mozzarella
• Return to oven and bake until the cheese is crispy! Let cool before eating