LOW CARB Crispy Fried Eggplant (Gluten Free)

Two fried eggplant rounds
with marinara sauce.

Ingredients:
1 one pound eggplant
sea salt
2 eggs
1 1/2 cups pork panko** or crushed pork rinds
3/4 cup grated parmesan cheese
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon ground pepper
olive oil or avocado oil
1 cup marinara sauce (optional)
1 cup mayonnaise with sriracha (optional) 

Method:
Peel the purple skin from the eggplant with a vegetable peeler. Slice crosswise into 10 to 12 1/2 inch thick medallions. Sprinkle the sliced eggplant with salt and place in a colander to drain for at least 15 minutes. Remove from colander and pat dry with paper towels.
Beat the eggs, in a shallow bowl, large enough to hold an eggplant slice.
Mix the pork panko, cheese and spices in a shallow dish or bowl.

Pork Panko mixture

Line one baking pan with waxed paper. Line another baking pan with paper towels. Preheat oven to low/warm setting. 
Use a fork to dip both sides of an eggplant slice into the beaten eggs. Let the extra egg run off. Placed the egg coated eggplant into the crumb mixture. Cover and press the crumbs  onto the top. Turn over and repeat. Lift the eggplant slice and gently shake off any excess crumbs. Place onto the waxed paper lined baking sheet. Repeat this process for all of the eggplant slices.
Heat a skillet over medium high heat. Add 3 to 4 tablespoons of oil to the pan. After the oil is heated, add 3 or 4 prepared eggplant slices to the frying pan and cook for 3 minutes on each side. Remove to the paper towel lined baking pan and place in the oven, to keep warm, until all of the slices have been fried. Add more oil to the skillet, as needed to fry the remaining slices. Top with marinara sauce, mayonnaise mixed with sriracha sauce, or eat with no sauce at all. Serves 4 (2 1/2 to 3 slices each).

**I don;t like the smell of pork rinds, but I do like using Pork Panko in some of my Keto recipes. (I order my Pork Panko online.) If you don't have the panko, you can use crushed pork rinds, instead ~ place the pork rinds in a zipper style baggie and use a rolling pin, mallet or wooden spoon to crush.

Nutritional Information: Each serving contains approximately 280 calories, 20 grams fat, 6 net carbs & 17 grams protein.

Note: This recipe is worth the effort. Even my husband, who hasn't cared for other eggplant he has tried, said that this eggplant is excellent!