1 eggplant(about 1 1/2 lbs.)
4 Tbls. butter
1 small sweet onion (or 1/2 of a large)
2 cloves garlic, chopped fine
1 Tbls. finely chopped parsley (dried can be used, just use 1/2 the amt.)
1/2 cup pork rind flour
Freshly grated Parmesan cheese
Preheat oven to 375. Peel the eggplant and cut it into 1/2-inch cubes.
Put the eggplant in a pot with an inch of boiling water, cover, and cook *gently* until tender 7-10 minutes. Drain.
Melt 2Tbls. Butter in a skillet, then add the onion and garlic, and cook over *low* heat until soft, but not brown.
Stir in the eggplant and parsley, season with salt and pepper, and combine gently.
Spoon into buttered baking dish.
Melt 2 Tbls. butter then add 1/2 cup pork rind flour. Mix to combine into crumbs.
Cover with the grated parm and buttered pork rind crumbs.
Bake about 20-25 minutes, until the eggplant is heated through and the crumbs are brown.