The
Daily
Fix
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Eggplant Parmesan with Pork Rind Crust
Behavior Change Inside Your Affiliate
3-3-3-3-3 reps of each:
Left-arm dumbbell overhead squat
Right-arm dumbbell overhead squat
Weighted ring dip
Crispy pork rind–coated eggplant slices layered with sugar-free marinara and gooey melted cheese.
The Daley Fix with Meghan Russell
Rest as needed between sets.
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Ingredients
1 medium eggplant, sliced into ¼-inch rounds
Salt, for sweating
2 eggs, beaten
1¼ cups crushed pork rinds
½ tsp garlic powder
½ tsp Italian seasoning
1½ Tbsp butter or tallow (for frying)
1 cup sugar-free marinara sauce
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Optional: 1 tsp olive oil (cold drizzle)
Optional garnish: chopped basil or parsley
Macronutrients
(makes 4 servings)
Protein: 20g
Fat: 17g
Carbs: 4g
Preparation
Salt eggplant slices on both sides and lay them on a paper towel–lined tray. Let sit for 20–30 minutes to draw out moisture and bitterness. Pat dry.
In one bowl, beat the eggs. In another, combine crushed pork rinds (1¼ cups), garlic powder (½ tsp), and Italian seasoning (½ tsp).
Dip each eggplant slice into the egg, then coat in pork rind mixture, pressing to adhere.
Heat butter or tallow (1½ Tbsp) in a skillet over medium heat. Fry eggplant slices in batches for 2–3 minutes per side, until golden brown. Set aside on paper towels.
Preheat oven to 375°F (190°C). In a greased 8x8 baking dish, layer fried eggplant, marinara sauce (1 cup), mozzarella (1 cup), and Parmesan (¼ cup), repeating layers as needed.
Bake for 20–25 minutes, until hot and bubbly. Broil for an additional 2–3 minutes to brown the top.
Garnish with chopped basil or parsley and a drizzle of olive oil (1 tsp) if desired. Let cool slightly before serving.
MetFix Academy staff member Meghan Russell joins Dale to discuss how to implement behavior change inside your affiliate.
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