Crispy Fried Eggplant Rounds With Parmesan Cheese and Marinara Sauce

INGREDIENTS

1 lb

eggplant ((cut crosswise into 1 cm - 1/2 inch rounds, 453.6 g))

1 cup

crushed pork rinds ((1 oz/ 28.35 g))

1/2 cup

grated Parmesan cheese ((1 oz/ 28.35 g))

1 tsp

dried oregano

1 tsp

dried basil

1/2 tsp

salt

1/4 tsp

granulated garlic

1/4 tsp

onion powder

1/4 tsp

pepper

large eggs, (beaten)

2 tbsp

olive oil