Eggplant Parmesan Slices

I'm not a fan of eggplant. In fact, I'd almost rather eat any other vegetable. BUT I was going through my fridge trying to find something to eat for lunch, and I came across the eggplant I intended to eat long ago. I figured I'd try to make something with it before it goes bad. I went online and looked up recipes, and nothing was jumping out at me. I wanted to make zucchini fritters, but I didn't have any zucchini. So I thought maybe I'd try to make fritters with a twist. They have similar "breading", but they are slices instead of shredded, and I used eggplant instead of zucchini. I was surprised that they were actually good! No strong eggplant flavor, and the seasonings were spot-on! So I decided this recipe is a win, and I should share it. Feel free to change up the seasonings, adding more or less, omitting, substituting, etc., to your liking! Here's the recipe:

Ingredients:

• 1 eggplant

• 2 eggs

• 1 cup crushed pork rinds

• 1/4 cup grated Parmesan cheese

• 1/4 tsp baking powder

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• 1/2 tsp sea salt

• 1/2 tsp pepper

• Olive oil for frying

Directions:

1. Crack and beat eggs in a bowl.

2. Mix all dry ingredients in a bowl.

3. Slice eggplant into 1/4-inch slices.

4. Heat olive oil in a skillet on med/high heat.

5. Dip each slice in the eggs, then coat with the dry mix.

6. Fry each slice 1-2 minutes on each side.

7. Serve with a small amount of Rao's Marinara sauce for dipping.