Instructions: Peel eggplant; cut into 1/4-inch slices. Place in a deep bowl and cover with cool water. Allow to sit for 5 minutes, then drain, rinse, and cover again with fresh water. Set aside for 10 minutes. (Youll notice the water turning greenish purple at first and will finally run clear.)

Meanwhile brown ground beef in skillet with 2 tablespoons olive oil, black pepper, grated onion and garlic. Remove from skillet and set aside.

In a medium bowl combine vital wheat gluten flour, crushed pork rinds, and 1/4 cup parmesan cheese. Sift to mix well.

Preheat oven to 400 degrees. Dry eggplant slices completely on paper towels. Prepare 2 cookie sheets with a fine coating of remaining olive oil.

Dip each slice into beaten egg to coat, then into flour mixture. Place each on cookie sheet and bake for 10 to 15 minutes. Turn eggplant slices, and bake an additional 7 minutes. Repeat as necessary until all eggplant slices are baked and browned.

Reduce oven to 350 degrees. Lightly grease (with oil or Pam) a 13- by 9- by 2-inch baking dish. Cover bottom with ground beef mixture. Then layer browned eggplant slices across top; add sauce and parmesan cheese; repeat layers until all eggplant and sauce is used.

Cover with a layer of shredded mozzarella cheese and bake at 350 degrees for 30 minutes or until thoroughly heated and top cheese is melted, bubbly, and beginning to brown.

Allow to sit for 10 minutes before serving. Enjoy!

This recipe yields 8 servings;

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