Potato Skins, the kind I can eat

FaceBook Name: Thor Baker

Creator of the Recipe: Thor Baker

Recipe Name: Potato Skins, the kind I can eat

Estimated Prep Time: 30

Ingredient List and Amount used: large peeled and thin sliced eggplant 8 thick slices of Mozzarella cheese 1/2 cup of shredded Parmesan cheese 8 tablespoons of sour cream bacon bits optional chopped green onions or chives optional

Recipe instructions: pair up the eggplant slices so they closely match each other. Place a single layer on parchment paper, salt pepper, then a slice of mozzarella cheese, top with the matching eggplant slice, salt pepper, then top with half of the Parmesan cheese shreds. Baked at 450 until the cheese on top is crusty and brown. Flip over and again top them with the other half of the Parmesan cheese shreds. Place under the broiler until golden brown.

General Comments : Top with your favorite potato skin toppings, sour crea, chopped chives and bacon bits

Estimated Servings: 8

Calories per Serving: 145

Carbohydrates: 4

Fiber: 1

Carbs-fiber: 3

Protein:

Fat: 10

Type of Recipe: "American"

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