Crispy fried eggplant rounds coated in Parmesan cheese and pork rind breadcrumbs make a fun low carb appetizer or snack when served with Marinara sauce.

I'm enjoying Summer's bounty this year thanks to the generosity of my neighbors. I'm typically gifted with zucchini, squash, tomatoes and citrus but this past week I received some eggplant. While I don't often buy eggplant, I do like to cook and eat it in dishes like ratatouille, rollatini, eggplant Parmesan or baba ganuoush.
And speaking of Summer, the kids and I have been cooped up in the house together due to the hot (and humid!) weather. We're getting a little stir-crazy as we wait for school to begin in two short weeks. My husband took my kids the the community pool on Saturday and I stayed in the quiet house.
While they were gone, I made-up this crispy fried eggplant rounds recipe. And, ate some crispy fried eggplant rounds. And made more crispy fried eggplant rounds to share with my family. My goodness, they were good!
Just so you know, this is a low carb eggplant recipe. The coating I used is a combination of Parmesan cheese and crushed pork rinds. I bet you thought I used panko bread crumbs, right" The combination of Parmesan cheese and crushed pork rinds is the low carb version of panko and makes a beautiful crisp crust. It's the same coating I used on my popular Parmesan crusted pork chop recipe and cast iron skillet chicken Parmesan. Yum!
(If you aren't following a low carb diet, sub Panko for the crus...