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Eggplant Parmesan2




Source of Recipe


Jo Gainey
3 medium-sized eggplants, sliced into rounds
2-3 eggs, lightly salted, beaten
1 bag (3-oz) pork rinds, crushed
1 teaspoon mixed Italian seasoning
1/2 teaspoon freshly ground black pepper
olive oil for frying
8 oz mozzarella cheese, grated
lowest-carb tomato sauce ( maybe Hunt's)
1/2 cup parmesan cheese

Salt the sliced eggplant and set aside for at least 30 minutes in a colander
to drain. Rinse and pat dry.

Season the pork rind crumbs with Italian seasoning, salt, and pepper.

Dip the eggplant rounds into egg and then the seasoned pork rinds. Fry in
olive oil till golden.

Pour tomato sauce over the eggplant, top with mozzarella cheese and sprinkle
with parmesan.

Bake at 350° until the cheese is bubbly