Baked Eggplant Hashbrowns

CarbsPerServing:31 total recipe



1 small eggplant

Salt pepper oregano

2 cloves garlic

2 tablespoons ricotta cheese

How to Prepare:

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