Crispy Fried Eggplant with Parmesan and Marinara Sauce

Ingredients

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Rudolph's Pork Rinds

  Pork Rinds - Rudolph's

  1 oz or 28g

• Parmesan cheese

  Grated

  ¼ cup or 25g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Salt

  Table

  ½ tbsp or 9g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Onion powder

  Spices

  ¼ tsp or 0.6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Eggs

  Large - Meijer

  2 egg or 114g

• Mozzarella cheese

  Whole milk

  ½ cup, shredded or 56g

• Extra Virgin Olive Oil

  Imported - Meijer

  2 tbsp or 30g

• Puttanesca Sauce

  Rao's Homemade

  ¾ cup or 170g

Directions

1. Prep. : Slice the eggplant into 10-12 rounds, sprinkle them with salt and put in a colander to drain for 15 minutes. Dry completely on paper towels. Meanwhile crack the eggs in a shallow bowl (cereal or soup bowl) large enough to hold an eggplant round and scramble with a fork. Mix the pork rinds, parmesan cheese, and seasoning together in another shallow bowl. Ready a small sheet pan.
2. Procedure: Pick up a round with a fork and flip it back and forth in the egg until completely covered. Pick up with a fork and let the egg run off. Place into the crumb mixture and cover the top with crumbs. Press the crumbs onto the top. Then, flip the round over with the fork and do this again. Lift the eggplant round out and shake off the excess crumbs. Lay on a sheet pan. Repeat the process on all of the rounds. You should have enough for 10-12 rounds depending on how big they are.
3. *Cook: Heat an iron skillet or a non-stick pan over medium high heat. Alternately, you can use a big pancake skillet and fit all on the skillet at once. When hot, add the oil (you will need much less oil in a non-stick skillet). When the oil is hot, add 3-4 round to the pan and let cook for 3 minutes per side. Remove to a paper towel to drain then to a cooling rack. As you go, you may need to add a little more oil to the skillet or adjust the heat down just a bit. The eggplant will be brown and very crispy. Serve with tomato sauce, spicy mayo or eat as is! *NOTE: I revised this recipe! I brushed the eggplant with olive oil and put the slices on a baking sheet. Then I baked them in a 400 degree oven instead of a skillet for about 10 min. on each side until tender and crisp. Then I spooned a little sugar-free low-carb marinara sauce (Rao) over the baked slices of eggplant, sprinkled 1/2 cup of mozzarella cheese over the top and popped it back in the oven until the cheese melted (about 5 minutes). The original recipe did not call for mozzarella so your macros will be a little different. Also, I don't think the macros included the marinara sauce. Delish! My macros per serving (with marinara sauce) came to: Calories - 135 Carbs - 6g Fat - 10g Protein - 7g Fiber - 2g Net carbs - 3g
4. Recipe Notes Serves 4 people at 2-3 pieces each. Nutrition Facts Crispy Fried Eggplant Rounds With Parmesan Cheese and Marinara Sauce Amount Per Serving Calories 280 Calories from Fat 180 % Daily Value* Total Fat 20g 31% Total Carbohydrates 9g 3% Dietary Fiber 3g 12% Protein 17g 34% * Percent Daily Values are based on a 2000 calorie diet. https://www.lowcarbmaven.com/keto-low-carb-crispy-eggplant-rounds/
5. Original recipe source: https://www.lowcarbmaven.com/wprm_print/11280

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