Ready in about: 60 minutes | Serves 4
Ingredients
1 Large eggplant, sliced
1 Big egg
½ cup Parmesan cheese, grated
¼ cup Pork dough
½ tbsp Italian seasoning
1 cup low-sugar tomato sauce
½ cup Mozzarella, shredded
4 tbsp Butter
Directions
Preheat oven to 400 °F degrees. Put the sliced eggplant on a baking sheet lined with a paper towel and sprinkle with salt on both sides. Let stand for at least 30 minutes so that all the water comes out of the eggplant.
Mix the chopped pork cracklings, parmesan cheese and Italian seasoning in a shallow dish. Set aside. In a separate small plate, beat an egg. Melt the butter and grease the baking dish with it.
Dip each piece of eggplant in a beaten egg, and then in a mixture of parmesan and cracklings, covering each side with crumbs. Place the eggplants in a baking dish and bake for 20 minutes.
Turn the eggplant slices over and bake for another 20 minutes or until golden brown. Top with tomato sauce and sprinkle with chopped mozzarella. Return the mold to the oven for another 5 minutes, or until the cheese has melted.
Nutritional info per serving:
Calories: 376. Fat: 31 g. Protein: 17 g. Carbs: 6 g.