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Low Carb Eggplant Parmesan (made with Pork Rinds)

We absolutely LOVE this recipe!

SO cheesy, Ooey, Gooey with just enough CRUNCH and definitely FIERRO FLAVOR OVERLOAD!

Whether you’re LOW-carbing or NOT…it always hits the spot!

Low Carb Eggplant Parm (Made with pork rinds)

By keke Published: May 10, 2019

  • Yield: 6 Servings
  • Prep: 30 mins
  • Cook: 20 mins
  • Ready In: 60 mins

Less carbs using pork rinds instead of bread crumbs!

Ingredients

Instructions

  1. Preheat Oven to 375
  2. Start by cutting eggplant into thin slices (you may want to use your mandolin)
  3. Season Eggplant with salt and pepper (limit the salt since the Pork rinds tend to be salty)
  4. Whip together eggs, heavy whipping cream and hot sauce for your batter
  5. Add pork rinds (bread crumbs) in a separate bowl
  6. Next dip each slice of eggplant into the egg batter and then into the pork rinds until covered completely
  7. Using a cooking rack on top of a cookie sheet, place eggplant out evenly and cook at 375* for 20 minutes and turn over and cook for another 15-20 minutes until crispy.
  8. Meanwhile start preparing homemade sauce by sautéing onion, bell peppers, chilis until they start to soften.
  9. Once tender, add in mushrooms, seasonings, water, tomato sauce and simmer until reduced down.
  10. Once your eggplant slices are crispy, remove from the oven and lets get ready to assemble
  11. I start with adding some sauce in the bottom of my dish as to make sure nothing sticks
  12. Next line the bottom with your slices of prepared eggplant and then top with a layer of cheeses followed by some sauce
  13. Repeat this process until you are out of sauce, and eggplant. At this point, I will top with mozzarella and parmesan cheese.
  14. Bake at 400* for 20-25 minutes until bubbly
  15. Allow to cool for 15 minutes, slice and Enjoy!

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