Eggplant Parmesan with home-made mozzarella cheese and Marinara sauce.  Low carb, gluten-free and paleo friendly, using almond meal in place of Panko crumbs.  Adding Farmstead Italian sausage for fabulous flavor and nutrition.  My husband has requested this dish again tonight, but with the addition of olives.

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• 4 long middle slices of eggplant 1/4 to 1/3 inch think
• unrefined kosher sea salt I use  *Real Salt
• 1 lb. mild Italian sausage, I use one from a local processor  “Dave’s Meat Service”  with no grain fillers, or sugars.  For more info see my Farmstead page.
• 2 eggs best free range organic nonGMO hormones or antibiotics.
• 1/2 cup sprouted almond meal/flour.  To see how to make see my post https://pamstacticalkitchen.com/2013/07/09/sprouted-almond-flour/   Option use prepared organic almond or coconut flour.
• Clean home-made lard for info on how to make see my post https://pamstacticalkitchen.com/2013/12/22/home-made-lard-is-a-super-food-video/  Additional options are any animal fat from good healthy sources, and gee for traditional frying temperatures.  Olive, peanut, coconut, palm, and macadamia oils can also be used but have a much lower smoke point.
• Slices of mozzarella cheese to cover, I use my homemade as seen in my video Quick Mozzarella Cheese Home Made, https://www.youtube.com/watch?v=Syx_cmPVniY.
• Home-made Marinara Sauce option organic nonGMO ready-made.
• Parmesan Romano cheese grated 1/2 cup for breading and 1/2 cup for topping.
•  fresh ground black pepper
• unrefined  sea salt
• granular garlic
• dry oregano

1.  Sprinkle kosher salt on eggplant slices.  Let sit 1/2 to 1 hour on each side as they weep, I use a rack for draining. This draws out moister and bitterness.
2.  Beet eggs, soak slices one at a time.
3. Mix grated 1/2 cup of Parmesan Romano cheese, almond flour/meal and spices. Spread some on a plate and drag wet eggplant through one at a time use a spoon if needed to make sure all parts are covered.
4. Bring lard to frying temperature.  Gently lay in breaded eggplant slices one at a time.  Brown each side . In another pan brown the sausage cool and  crumble.
5. Lay eggplant in baking dish.
6. Layer Marinara sauce, Mozzarella cheese slices, and sausage on top of the eggplant.
7. Cover with dots of Marinara sauce.
8. Cover with dots of Mozzarella cheese slices.  Bake un-covered at 325-350 degrees 25-35 minutes until mixture is bubbling and top has some browning.
9. Remove and top with remaining Parmesan Romano grated cheese.  Broil for a few minutes for crunchy texture on the top layer of cheese, or simply let it set and melt.
10. Enjoygoogle – k2 unlimited content