Crispy Fried Eggplant

1 lb eggplant, sliced in ½ in rounds (peeling optional)

2 eggs, beaten

1 cup crushed pork rinds

½ cup grated Parmesan cheese

1 tsp dried oregano

1 tsp dried basil

½ tsp salt

¼ tsp granulated garlic

¼ tsp onion powder

¼ tsp pepper

4 tbsp olive oil

subheading: Prep. :

Slice the eggplant into 10 to 12 rounds, sprinkle them with salt and put in a colander to drain for 15 minutes.

Dry completely on paper towels.

Beat eggs in a container that's at least the diameter of the rounds

Mix the pork rinds, cheese, and seasonings in another shallow bowl.

Line a sheet pan with foil

subheading: Procedure:

Dip round in egg, let excess run off

Dip rounds in crumb mix. Press gently. Then, flip and do it again.

Lay on a sheet pan. Repeat for all of the rounds.

subheading: Cook:

Heat oil in a skillet over medium high heat.

When the oil is hot, add 3 to 4 round to the pan and let cook for 3 minutes per side.

Remove to a paper towel to drain then to a cooling rack.

As you go, you may need to add a little more oil to the skillet or adjust the heat down just a bit.

Serve with tomato sauce, spicy mayo or eat as is!

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