Low Carb Eggplant Nachos

Nachos are delicious. 

Eggplant Chips: Turn the average plate of nachos into a low carb and healthy meal. Nachos are typically lacking in nutrients, BUT NOT THESE. The veggie slices work perfectly as a healthy substitute for greasy chips, while also satisfying your nacho craving.

Ingredients:

• 1 medium eggplant
• 1/2 pound ground beef (preferably grass-fed)
• taco seasoning (it's easy to make at home!)
• freshly grated, high-quality sharp cheddar cheese (or a Mexican cheese blend)
• jalapeno rings, optional
• any of your other favorite nacho toppings 
• sour cream or plain greek yogurt for dipping (preferably organic), optional
• salsa for dipping, optional
• salt 

Directions:

1. Turn broiler on high
2. Wash the eggplant and slice into thin slices
3. Line a skillet or baking pan with parchment paper
4. In a single layer (without overlapping) lay the eggplant slices on the skillet or pan and sprinkle with salt
5. Broil the eggplant for 5 minutes, flip, and then broil the other side for five minutes (eggplant should be completely cooked)
6. Brown the ground beef in a pan on the stovetop with 1 1/2 tablespoons of taco spice blend (or use mine below) 
• 2 tsp chili powder, or more to taste
• 1/4 tsp paprika 
• 1/2 tsp cumin 
• pinch of cayenne 
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• pinch of red pepper flakes, optional
7. Remove the pan from the oven and reconfigure the eggplant slices like a dish of nacho chips
8. Top the eggplant slices with the sautéed beef and cheese (and any other toppings you would like)
9. Add the tray of nachos to the broiler for about 5 minutes, or until the cheese is nicely melted
10. Top with jalapeño slices if using, dip, and enjoy!