Broiled Eggplant:

Makes 4 side dishes each: 7grams of protein- 3 grams carbs*

1LARGE eggplant-peeled if desired.
1/4 Cup Pure Extra Virgin Olive Oil
1 1/2 Cups Basil Pesto( from recipe above)
1 t. dried oregano
1 t dried basil
ground black pepper to taste
1/2 Cup Parmesan cheese fro topping.

Preheat broiler. Slice eggplant into 1/2-inch thick rounds. Lightly oil a baking sheet.

Using pastry brush, brush one side of eggplant with olive oil. Arrange in a single layer, olive oil side up, on baking sheet. Broil 10 minutes, about 4 inches from the heat. Turn slices and spread pesto on top of eggplant. Sprinkle w/ oregano, basil and black pepper. Broil 10 more minutes untol; eggplant is tender. Sprinkle with Parmesan cheese and serve hot!

Enjoy!