Step 1

Place 2 medium eggplants on cutting board. Cut away and discard both ends of each eggplant, then slice eggplants into 12 discs. Each disc should be approximately ½-inch thick. Alternately, use mandoline slicer to ensure discs are uniformly thick.

Step 2

Cover large baking sheet with layer of paper towels, then place wire cooling rack(s) on top. Arrange eggplant slices on top of wire racks in one single layer. Slices can touch but shouldn't overlap. Generously sprinkle salt over eggplant discs, then flip discs over and salt other side.

Step 3

Leave eggplant to sit 1 hour, allowing salt to sweat out any bitter juices. After 1 hour, rinse eggplant discs well under running water to remove excreted juices and any excess salt.

Step 4

Dry eggplant discs very well. Discard paper towels and wipe down baking sheet, then proceed with recipe.

Step 5

Preheat oven to 400° Fahrenheit. Line baking sheet with parchment paper and set aside. Lightly grease baking dish with cooking spray and set aside.

Step 6

Crack 2 large eggs directly into first shallow bowl. Add 2 tablespoons water and whisk until ingredients are fully combined and eggs are no longer streaky. Set bowl aside.

Step 7

Add ¾ cup blanched almond flour, ¾ cup finely crushed pork rinds, ½ cup grated fresh parmesan, 1 tablespoon Italian seasoning, ¾ teaspoon garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper to second shallow bowl. Whisk until ingredients are well blended. Set bowl aside.

Step 8

Dip one dried eggplant disc in egg wash, coating both sides fully. Hold eggplant disc over bowl to allow any excess egg wash to drip back into bowl, then place eggplant disc in bowl of breading.

Step 9

Flip eggplant disc in breading mixture 2 to 3 times, pressing eggplant into breading gently to ensure breading sticks on both sides. Shake excess breading back into bowl, then place eggplant disc on baking sheet lined with parchment paper.

Step 10

Repeat process until all eggplant discs have been fully breaded and placed on baking sheet in one even layer without stacking or overlapping.

Step 11

Place filled baking sheet in preheated oven. Bake eggplant discs 15 minutes, then carefully remove baking sheet and flip each eggplant disc over. Return baking sheet to oven and bake 10 minutes more, or until eggplant is tender.

Step 12

When eggplant discs are tender, carefully remove baking sheet from oven and set aside.

Step 13

Add ½ cup marinara sauce to greased baking dish. Spread marinara out to cover bottom of dish, making sure to reach each corner.

Step 14

Arrange 6 eggplant discs on top of marinara sauce in one flat, even layer, being careful not to stack or overlap discs.

Step 15

Cover eggplant layer with ¾ cup marinara, spreading marinara out to cover eggplant evenly.

Step 16

Top marinara layer with 6 mozzarella discs, placing each on top of one eggplant disc beneath marinara.

Step 17

Stack remaining 6 eggplant discs on top of mozzarella discs.

Step 18

Cover new eggplant layer with remaining ¾ cup marinara, spreading marinara out to cover eggplant evenly.

Step 19

Top new marinara layer with remaining 6 mozzarella discs, placing each on top of one eggplant disc beneath marinara.

Step 20

Place baking dish in oven still heated to 400° Fahrenheit. Bake 10 minutes or until mozzarella is warm and melted.

Step 21

Optional: Turn broiler on high. Broil eggplant parmesan 2 to 3 minutes or until top layer of mozzarella is just browned.

Step 22

When cheese has melted, carefully remove baking dish from oven. Portion eggplant parmesan onto serving plates and garnish with fresh basil. Serve warm with desired sides.