Eggplant Parmesan with Pork Rind Crust
Crispy pork rind–coated eggplant slices layered with sugar-free marinara and gooey melted cheese.
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.
9kg-16kg-20kg-24kg-32kg