Healthy Grilled Cheese

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FYI...Craig liked it better made with tomatoes.

EGGPLANT STYLE (Yes, Tracey, I know I am getting to be like "Bubba" on Forest Gump...Eggplant sandwich, eggplant pizza, eggplant breadsticks...)

1 large eggplant (wider rather than long)

1/2 cup of ground almonds (or almond flour)

1/4 cup of Parmesan cheese

Small handful of fresh basil (about 1/3 cup)

1 clove of garlic

1 egg

4 large slices of sharp cheddar cheese

Salt and Pepper to taste

Coconut oil OR Ghee for frying

Place almonds and parmesan in a medium mixing bowl. Peel and slice your eggplant. I got about 4 slices which would make 2 “sandwiches”. Wisk your egg in a small bowl. Finely chop your basil and garlic. Warm up your skillet and melt butter for frying. Dip your eggplant in the egg mixture. Then drag your eggplant through the almond and Parmesan mixture. Make sure it is well coated. It will be a bit sticky. Do this for all your eggplant slices and fry in oil. Once browned flip to the other side. This will take 3-5 minutes per side on low to medium heat. When your eggplant are nice and crispy top *half * your eggplant with cheese slices and garlic basil mixture. To make a “sandwich”, place the remaining eggplant on the garlic basil cheese. Cover your skillet with a lid and let the cheese melt. Add salt and pepper to taste! Makes 4 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Grilled Cheese = 400 calories, 26 carbs, 1 fiber (25 effective carbs)
"Eggplant" Grilled Cheese = 240 calories, 9.7 carbs, 5.4 g fiber (4.3 effective carbs)

TOMATO STYLE

I can't wait to try this with good-tasting tomatoes from my garden (thanks to Rebecca!).

1 Large tomato

1/2 cup of ground almonds (or almond flour)

1/4 cup of Parmesan cheese

Small handful of fresh basil (about 1/3 cup)

1 clove of garlic 1 egg Cheese Slices (I loved it with GOAT cheese!)

Salt and Pepper to taste

Coconut oil OR Ghee for frying

Grind your almonds until they have a flour-like consistency. Place into a medium mixing bowl. Add your Parmesan cheese and mix well. Core and thinly slice your tomato. I got about 4 slices which would make 2 “sandwiches”. Wisk your egg in a small bowl. Finely chop your basil and garlic. Warm up your skillet and melt butter for frying. Dip your tomato in the egg mixture. Then drag your tomato through the almond and Parmesan mixture. Make sure it is well coated. It will be a bit sticky. Do this for all your tomato slices. Fry your tomato slices in butter. Once browned flip to the other side. This will take 3-5 minutes per side on low to medium heat. When your tomatoes are nice and crispy top *half * your tomatoes with cheese slices and garlic basil mixture. To make a “sandwich”, place the remaining tomatoes on the garlic basil cheese. Cover your skillet with a lid and let the cheese melt. Add salt and pepper to taste! This recipe will make two delicious grilled sandwiches! Recipe note: Fresh basil tastes very different from dried. You may substitute a good quality pesto if you do not have fresh basil. Once browned flip to the other side. This will take 3-5 minutes per side on low to medium heat. When your tomatoes are nice and crispy top *half * your tomatoes with cheese slices and garlic basil mixture. To make a “sandwich”, place the remaining tomatoes on the garlic basil cheese. Cover your skillet with a lid and let the cheese melt. Add salt and pepper to taste!

NUTRITIONAL COMPARISON (per serving)
Traditional Grilled Cheese = 400 calories, 26 carbs, 1 fiber
"Tomato" Grilled Cheese = 233 calories, 5.3 carbs, 2 g fiber (3.2 effective carbs)