Sweat the Eggplant - Salt the top side of your eggplant slices and place them on a wire rack on a baking sheet. Let sit for 30-45 minutes. Blot with paper towels to remove excess salt and water.

If Baking - Preheat oven to 425 degrees F. Line a large sheet pan with parchment paper; set aside.

Bread Eggplant - Line up three shallow bowls. Add almond flour to one shallow bowl, whisk the eggs and water together in a second bowl. In the third bowl, whisk together the crushed pork rinds, Parmesan, Italian seasoning, and a pinch of salt.

Dip the eggplant rounds in the almond flour, then in the egg, letting any excess drip off. Dredge through the seasoned pork rinds.

Baking Method - Set the rounds on a lined baking sheet with parchment paper. Spritz tops of eggplant with olive oil. Bake for 30 minutes, flipping halfway through, until golden brown.

Frying Method - in a frying pan, add 2 tablespoons of oil. Cook breaded eggplant for 2-3 minutes on each side until golden brown. Place on paper towels to remove excess oil. You will need to fry in batches so as not to overcrowd the pan.

To assemble, spread a ¼ cup of sauce in the bottom of a 9x13-inch baking dish, then add a layer of baked eggplant. Spread with ¾-1 cup sauce, and sprinkle with mozzarella cheese. Repeat with the remaining ingredients, topping with sauce and Parmesan.

Bake for 20 minutes, then turn the broiler on high and cook for another 3 minutes, until the cheese is browned and bubbling. Serve garnished with more basil.