Baked Eggplant Parmesan

Baked Eggplant Parmesan

Every dinner is thanksgiving.

  • 1 large eggplant, sliced into 8 1/2-inch slices
  • A generous sprinkle of salt
  • 1 large egg
  • ½ cup grated Parmesan cheese
  • ¼ cup ground pork rinds
  • ½ tablespoon Italian seasoning
  • 1 cup Rao’s Arrabbiata Sauce (or preferred tomato sauce)
  • ½ cup shredded mozzarella cheese
  • 4 tablespoons butter melted

  • How to prepare:
    1. Preheat the oven to 400 degrees. Place the eggplant rounds on a baking sheet lined with a paper towel and sprinkle both sides with salt. Let sit for at least 30 minutes to allow the moisture to release.
    2. Combine the ground pork rinds, parmesan cheese, and Italian seasoning in a shallow dish. Set aside.
    3. Beat the egg in a separate shallow dish. Set up a breading station with the ground pork rinds and egg.
    4. Melt the butter and pour into the bottom of a 9×13 inch baking dish.
    5. Pat the eggplant dry. Dip each slice into the beaten egg and then into the parmesan cheese mixture, covering each side with crumbs. Place the eggplant into the buttered baking dish.
    6. Bake for 20 minutes. Flip the eggplant pieces over and bake an additional 20 minutes or until golden brown. Top the eggplant with marinara sauce and the shredded mozzarella. Return to the oven for an additional 5 minutes or until the cheese has melted.

    This makes a total of 4 servings of Baked Eggplant Parmesan. Each serving comes out to be 375.75 Calories, 28.07g Fats, 8.37g Net Carbs, and 19.27g Protein.

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