1/4cupextra virgin olive oilplus more to oil the sheet pans
1 1/2poundsfresh mozzarellasliced into 1/4-inch slices
Preheat the oven to 425°F.
Spray a 9x13 baking dish with cooking spray.
Slice the eggplants into 1/4-inch to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels).
Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 30 minutes or up to 2 hours.
Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the minced garlic and gently cook for 1 minute.
Add the marinara sauce, salt and pepper to taste. Add the minced basil and remove from heat.
Combine 1 1/2 cups of the ground pork rinds with 1/4 cup grated Parmesan cheese and italian seasoning, and place in a shallow bowl or rimmed dish.
Set up your workstation: coconut flour in one shallow bowl, beaten eggs in another bowl, and the pork rind and parmesan mixture in another.
Dredge eggplant rounds in coconut flour, then the egg wash, and finally the pork rind and cheese mixture. Place each round gently in the baking dish.
Place the "breaded" eggplant slices in the preheated oven. Cook for 15 minutes at 425°F, turning the slices over mid-way through, until they are browned. Remove from oven and place the rounds on a paper towel lined plate. Allow to sit for 5 minutes.
Using the same baking dish, cover the bottom with 1/2 cup of the tomato sauce. Place a third of the eggplant rounds in a single layer over the sauce.
Layer half of the sliced mozzarella on top of the eggplant rounds. Sprinkle 1/3 cup of grated Parmesan cheese.
Place another third of the eggplant rounds over the cheese. Spread 1 cup of the sauce over the eggplant rounds. Layer the rest of the sliced mozzarella over the sauce. Sprinkle with 1/3 cup of grated Parmesan.
Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan.
Bake uncovered at 350°F for 35 minutes. Remove from oven and let sit for 10 minutes before cutting into to serve.