Low Carb Eggplant Parmesan

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I harvested my first eggplant. It was beautiful. I got six 1/2 inch slices from it.

I wanted to do parmesan but needed to low carb it.

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Pork rinds. That’s the ticket. Just grind rinds fine and add italian season and garlic powder.

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I served it with garden green beans and garden tomatoes. So very good.

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Low Carb Eggplant Parmesan

1 large eggplant, sliced 1/2 inch thick
1 egg
3 tablespoons water
4 ounces pork rinds, ground fine
1 teaspoon dried italian season
1 teaspoon garlic powder
1 cup low carb spaghetti sauce, purchased or home canned
1/2 pound ground beef
1/4 cup grated parmesan
12 ounces mozzarella

Preheat a deep fryer.

Grind your pork rinds and add the garlic powder and italian season.

In a small bowl whisk your egg with water.

Dip your sliced eggplant in the egg and then dip into the pork rind. Press the rind into the pieces of eggplant, getting it to stick , and then one at a time fry in the deep fryer until golden, about 4 minutes.

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Drain eggplant on paper towels and then transfer to a casserole dish.

In a skillet on the stovetop, brown and drain the groundbeef. Add spaghetti sauce to drained groundbeef .

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Pour about 2 tablespoons prepared sauce on each piece fried eggplant. Top each with parmesan and then 2 ounces mozzarella.

Place casserole dish in a 400 degree oven until cheese melts and bubbles.

Serve immediately.

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