Slice the eggplant into 1/2 inch rounds. Place on a paper towel lined baking sheet and sprinkle sea salt across the top. Place paper towels over that and another baking sheet. Add bowls or plates to weigh down the pan to extract excess water for 30 minutes.

While the sliced eggplant is sweating, combine the ricotta, parmesan, parsley, and one egg together in a bowl and set aside.

Remove the paper towels off of the eggplant and wipe away the excess salt. Spread a heaping tablespoon of the ricotta mixture over the top of each round and spread it evenly across the eggplant with a butter knife. Repeat with all the eggplant slices.

Place the ricotta layered eggplant rounds onto a baking sheet and place it into the freezer to set.

Once set, add the two eggs to a dish and then combine the pork rinds, 1/4 cup of parmesan, and the Italian seasonings in a separate dish. Coat each piece of eggplant in the egg wash and then in the pork rind mixture. Press down as needed to coat evenly.

Place each round back onto a baking sheet and into the freezer again to set, about 30-45 minutes.

The Air Fryer: This is my favorite method personally and the one I suggest if you have one. Just 8 minutes at 375 F is the perfect amount of time to get a crispy golden brown coating and perfectly cooked eggplant.

Baking: If you plan on baking, place on an elevated cooling rack to help heat the eggplant from above and underneath (no one wants soggy breading). Bake at 425 F for 12 minutes and then broil for some nice color on top if desired.

Pan Searing/Frying: Heat a frying pan to medium high heat and add a little swirl of a high smoke point oil (avocado is my go to) and sear face down first, about 4-5 minutes per side. Use a spatula and non-stick pan to carefully flip the eggplant rounds over to finish cooking.

Serve on a plate as an appetizer or with low carb keto buns as a keto eggplant parmesan sandwich!