If you love eggplant parm, you are going to love this Baked Keto Eggplant Parmesan recipe. All the great tastes of the classic recipe but without the extra carbs that you are trying to avoid. One bite of this recipe and you will never want the carb-loaded recipe again.
In a skillet, add olive oil and fry the eggplants on both sides over medium-high heat for 2-3 minutes per side.
While the eggplant is frying, add pork rinds, grated cheese, Italian seasoning, salt and pepper to a medium size bowl.
In another medium bowl, whisk eggs.
Once the eggplant slices have fried, dredge in the egg mixture and then into the pork rind mixture.
Place in a single layer in an 8x8 baking dish.
Layer with marinara sauce, sprinkle with parmesan cheese and repeat.
Once you get to the last layer, top with mozzarella cheese and any remaining parmesan cheese. If you are using basil, chop and sprinkle on the top of the cheese.
Bake in 350° oven for 20-25 minutes until cheese has melted!