Keto Eggplant Parmesan

Using a potato peeler, peel the purple part off of the egg plant. Cut off the stem and the base of the eggplant. Slice the eggplant longways making 1/2 inch thick pieces. Place the slices of eggplant on a baking sheet lined with paper towels. Lay another layer of paper towels on top of the slices. Place another baking sheet ontop of the eggplant and set someting heavy on top. Let the slices be pressed for 1 hour to remove excess moisture.

Remove the baking sheet from on top of the eggplant and use a dry paper towel to pat off the rest of the moisture. Place the ketonia mix on a large plate. Whisk the eggs into a large bowl. Mix together the pork panko, garlic salt, italian herb, and parmesan in a seperate bowl.

Cover a slice of eggplant in Ketonia mix then tranfer into the whisked egg. Cover completely and then cover in seasoned Panko. Place on a baking sheet lined. Repeat with the remaining eggplant.

Preheat 1/4 inch of oil in a frying pan to 375*. Place the breaded eggplant into the preheated oil and cook each side for about 3 minutes or until golden brown. Remove from the oil and place on a cooling rack to dry.

Preheat oven to 375*. Cover the bottom of a baking dish with 1/4 of the sauce. Layer on a few fried eggplant slices and cover in a handful of cheese. Repeat this order until out of eggplant. Top with remaining mozzarella and parmesan. Bake in preheated oven for 40 minutes. Let cool for 25 minutes before cutting. Cut into 8 pieces and enjoy!