I just picked up a bunch of organic bounty from a newly formed co-op group in Cleveland.  One thing I love about co-ops is that it forces the buyer to be creative.  There’s nothing like a little culinary creativity.  Check out this low-carb eggplant recipe that I am enjoying thoroughly as I write.

And don’t be fooled by the plate, it’s a small sized dish that fits everything just right, protein-rich eggs and veggies galore.

Next post I’ll show you how I get the eggplant to be so savory.

Low-Carb Eggplant Parmasean

1/2-1T Nutiva Coconut Oil

1 Free-range organic egg

1/2 cup egg whites

1/4 cup cooked, diced roasted eggplant

3 T marinara sauce (no-sugar)

Sprinkle of Parmasean

Handful of organic spinach (never buy lettuce conventional, it sucks up pesticides!)

Heat oil in pan in medium heat and spread around when melted.  Add egg and egg whites and break the yolk with a spatula.  Cover with a lid to promote even cooking.  When the bottom is fully cooked and the top is still a bit runny add the eggplant and marinara sauce.  Cook with lid on until the eggs are solid and cooked through (I did choose to turn mine over, but if you’re not good with turning, then keep it the way it is).

Turn off heat. Put spinach or other deep green organic lettuce of choice on your plate and put eggs on top.

Enjoy!!

Oh, and if you’re a busy Cleveland mom, who wants to burn fat and eat healthy, then be sure to visit the best Cleveland fitness boot camp website at TrainingbyLiz.com.  We share four weeks of fat-loss meal plans to give you the edge on your fat loss and strength-building!