About an hour before preparing, peel eggplant and slice into 1/4 to 1/2 inch slices. Place eggplant in strainer and sprinkle heavily with salt. Let sit for 45 mins to 1 hour. This sweats the eggplant and makes it much less bitter. Rinse well with water and pat dry
Put lard, tallow or coconut oil (about 1-2 cups) in a large skillet and turn on medium heat.
Preheat oven to 350 degrees
Mix coconut flour, arrowroot, 2 T parmesan and spices in large bowl or on a large plate
Beat eggs with heavy cream, if using
Dip eggplant in egg mixture, then in coconut flour mixture and place in hot oil in skillet
Cook approximately 4 minutes per side until browned
As eggplant is finished, place in a 13x9 baking dish
Pour pasta sauce over the eggplant and then top with parmesan and mozzarella, if desired
Heat in oven until cheese is melted and sauce is heated.
Recipe by Wellness Mama® at https://wellnessmama.com/2809/eggplant-parmesan/