Pork Rind Eggplant Parmesan

Peel eggplant and cut into 1/4-inch slices. Place in a deep bowl and submerge with cool water. Allow to sit for 5 minutes, then drain, rinse, and cover again with fresh water. Set aside for 10 minutes.

Meanwhile cook ground beef in skillet with 2 tablespoons olive oil, black pepper, grated onion and garlic. Remove from skillet and set aside.

In a medium bowl combine flour, crushed pork rinds, and 1/4 cup parmesan cheese.

Preheat oven to 400 degrees. Dry the eggplant completely on paper towels. Prepare 2 baking sheets with a fine coating of remaining olive oil.

Dip each slice into beaten egg to coat, then into flour mixture. Place each on a baking sheet and bake for 10 to 15 minutes. Turn eggplant slices, and bake an additional 7 minutes. Repeat as necessary until all eggplant slices are baked and browned.

Reduce oven to 350 degrees. Lightly grease a 13- by 9- by 2-inch baking dish with oil. Cover bottom with ground beef mixture. Then layer browned eggplant slices across top, add sauce and parmesan cheese and repeat layers until all eggplant and sauce is used.

Cover with a layer of shredded mozzarella cheese and bake at 350 degrees for 30 minutes or until thoroughly heated and top cheese is melted, bubbly, and beginning to brown.