Make the sauce first. Warm the olive oil in a large skillet over medium heat, then add the onion and garlic to the pan. Cook until they are soft, but don’t let them brown. Add the Italian seasoning, garlic powder, oregano, and red pepper flakes.

Stir in the tomatoes and let simmer for about five minutes.

Lower the heat, stir in the Keto Chow, salt, and pepper. Simmer over low heat, stirring occasionally, for about five minutes until it is thickened. Remove from the heat and let cool.

Prepare the eggplant. Preheat oven to 375℉ and line two baking sheets with aluminum foil. Lightly oil the foil.

Peel the eggplants and slice them into 1/2 inch thick rounds. You will need 16 similar sized slices.

Make an egg wash by beating the eggs with 2 tsp. of almond milk in a shallow bowl.

Mix the pork rind crumbs, parmesan cheese, and tsp. of Italian seasoning together in a pie plate or shallow dish to make the crumb coating.

Dip each slice of eggplant in egg wash, let the excess drip back into the bowl, then press it into the crumb mixture. Be sure to completely coat each side of the eggplant, including the edges.

Place the breaded eggplant slices on the prepared baking sheets, leaving at least an inch of space between them so they have room to dry as they bake.

Bake the eggplant in the oven for approximately 30 minutes, or until the coating looks dry and feels crisp.

Allow the eggplant to cool while you gather your ingredients for the lasagna.

When you are ready to assemble the lasagna stacks, preheat the oven to 375℉ and oil a 9 X 13 glass baking pan.

Place the ricotta cheese in a small mixing bowl. Stir in 1 cup of the shredded mozzarella cheese, a Tbsp. of parmesan cheese, the Italian seasoning, and 1/4 tsp. black pepper.

Spread a thin layer of tomato sauce in the bottom of the pan and arrange eight eggplant slices over the sauce.

Put a large spoonful of the ricotta cheese mixture (about 2 Tbsp.) in the center of each eggplant slice and use the spoon to make a slight depression in the center of the cheese. Add a spoonful of tomato sauce on each slice.

Top with another slice of eggplant to make a sandwich and press down lightly.

Put a spoonful of sauce in the center of each top slice of eggplant. Don’t cover the whole slice–that will make them soggy in the oven. The sauce will spread as it cooks.

Sprinkle parmesan cheese over the tomato sauce and then sprinkle the remaining mozzarella cheese over each one. Spoon some sauce around the eggplant slices on the bottom of the tray if you like extra sauce.

Place the tray, uncovered, in the preheated oven. Bake about 30 minutes, or until the sauce is bubbling, the mozzarella is melted and golden, and the ricotta is heated through completely.

Allow to cool five to ten minutes before serving. Keep tightly covered in the refrigerator for up to a week or freeze for up to three months.