Zucchini slices are used in place of tortilla chips and ground chicken is used in place of beef in these low-carb nachos as a healthier alternative to regular nachos. Also effective is ground turkey. The chips won’t be missed at all! Please feel free to use your preferred toppings.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 small eggplant
- 1 tablespoon salt
- ¼ cup butter, cubed
- 1 small onion, chopped
- ¾ cup soft bread crumbs
- ½ cup chopped fresh mushrooms
- 1 tablespoon Italian seasoning
- 1 pinch ground black pepper
- ½ cup shredded Swiss cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8-inch square baking dish.
- Cut eggplant in half lengthwise and scoop out the flesh, leaving shells about 1/4 inch thick. Chop pulp and place into a colander. Sprinkle with salt and let eggplant pulp drip for 30 minutes. Blot moisture from eggplant pulp with a paper towel.
- Melt butter in a skillet over medium heat; cook and stir eggplant pulp and onion in the hot butter until vegetables are tender, about 10 minutes. Stir bread crumbs, mushrooms, Italian seasoning, and black pepper into the eggplant mixture until thoroughly combined. Spoon the mixture into eggplant shells.
- Bake in the preheated oven until eggplant shells are tender, about 15 minutes. Sprinkle with Swiss cheese, return to oven, and bake until cheese has melted, about 5 more minutes.
Nutrition Facts
| Calories | 419 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 8 g |
| Protein | 12 g |
| Saturated Fat | 20 g |
| Sodium | 3825 mg |
| Sugars | 7 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
couldn’t figure out why it wasn’t any good. neither wife nor i could come up with any fixes to make it better.
Really enjoyed it. Usually don’t like to change recipe and then review based on my changes but because we tried to eat mainly paleo, I removed the breadcrumbs, added some canned tomatoes that I had in the fridge – I would say about 1/3 – 1/2 cup, mixed in parmesan cheese to the mix and covered in Monetary Jack cheese. Hubby loved it so either my changes made it better or this is a very versatile recipe (and I think it is the later)
Since we had lots of tomatoes ripe in the garden along with the eggplant, I added 1 cup chopped tomatoes to the skillet with the pulp as well as 2 Tblsp fresh basil leaves torn.. Also 4 minced garlic cloves and 1/2 pound of browned ground beef to make it a complete meal. I used Mozzarella cheese.
It was good. It would make a good side dish. I think I’d prefer it with mozzarella cheese or parmesan.
It tasted like something that should be eaten as a side dish…like stuffing. After a few bites, it felt pretty heavy. It might just be that we are not fans of eggplant.
I love eggplant and wanted to find a dish that would inspire my family to love it, too. This is it! My changes: olive oil instead of butter, a quarter cup of marinara sauce added after cooking the mushrooms and whole grain bread crumbs, and Parmesan cheese instead of Swiss. Easy and delicious!
I have made this dish several times. I’ve tried it vegan, and it delicious that way too! Just take out the cheese and use olive oil instead of butter. I just love the cheese on top! I don’t care for the eggplant boats, so I just put it in a casserole dish.
I’m always on the look out for a good eggplant recipe and this one has certainly made the cut. I’ve made this multiple times now and it has been a hit every time. This recipe makes for a good side dish or as a meal all by itself, as it is very filling. Also it’s a good recipe for those who are looking to expand their cooking abilities.
Less salt goes a long way, and I used allspice instead of Italian seasoning. Very good.
I made this for a family dinner (eight people) and received rave reviews with nothing left over. It was many peoples first time trying eggplant, or the first time after a bad experience with it years ago. I’m happy to report that I turned everyone into eggplant fans! I made the following alterations because of the increased number of guests and what I had readily availible: I used 3 good sized eggplants, about 3 cups of chopped mushrooms, about a half of a really huge onion, and found that a little over a 1/4 cup of butter sufficed. I also didn’t have breadcrumbs so used about a cup and a half of Panko (which was delicious and crunchy and made up for some of the left-out buttery flavor). I also didn’t have ‘Italian Seasoning’ so I eyeballed a mixture of basil, oregano, thyme, dried parsley and sage. I was a bit short on Swiss so i diluted it with a bit of shredded cheddar, and it was wonderful. I made one shell without cheese for a specific guest and they loved it, so if you dont have swiss of much cheese on hand I wouldn’t worry about if affecting the outcome too much, maybe just top off with a bit of parsley. LOVED IT and might make it as a new side this christmas! I would highly recommend using this recipe to convert any eggplant skeptic!
Only problem is WAY too much salt. I agree that 1 tsp would suffice. Next time I’ll cut the butter down and add more mushrooms and less onion and bread crumbs. Nice side dish though.