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Baked Eggplant Hashbrowns
Recipe By: Sidney
Categories: Veggies
1 small eggplant
salt
pepper
oregano
2 cloves garlic
2 tablespoons ricotta cheese
Peel skins off of eggplant and cut the flesh into 1 inch
pieces.
Sprinkle with salt/pepper/oregano (to taste) and then sprinkle
minced garlic over the top of the eggplant.
Pull off little piece of the ricotta and put on top of the
whole mix.
Bake until golden brown at 400 deg. You can also broil for 2
minutes to make them crispy.
I was liberal with the salt which made them taste great! Use all
spices to taste though.
This is for those people who miss the greasy hashbrowns from diners
and pancake places
182 Calories; 5g Fat (21.7% calories from fat); 9g Protein;
31g Carbohydrate; 12g Dietary Fiber; 16mg Cholesterol; 41mg Sodium. |
NOTES : Counts for salt, pepper and oregano not included in totals.
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