Eggplant on the wafflebaker! Try it.
In my search for fun low carb foods, I recently tried this. I slice raw eggplant about 1/3 inch thick. Dipped in beaten egg, then in finely grated parm. I added fresh mixed herbs to the cheese too. I then put the slices in my wafflebaker, brushed with olive oil.
I think it turned out awesome. The eggplant got fully cooked and soft inside and crisp and crunchy on the outside! And it readily assumed the waffle shape during the cooking process. Often low carb foods are short on the crunch factor. It's also fun to find another reason to use the wafflebaker. And I think these looked really cool! I only made these, but what a nice side dish for a meal!
I also think this would work great with zuchinni or summer squash. I'll try that next.
Let me know if you try it!