Preheat the oven to 400F. Place the eggplant rounds on a baking sheet lined with a paper towel and sprinkle both sides with salt. Let sit for at least 30 minutes to allow the moisture to release.

Combine the ground pork rinds, parmesan cheese, and Italian seasoning in a shallow dish. Set aside.

Beat the egg in a separate shallow dish. Set up a breading station with the pork rind mix and egg.

Melt the butter and pour into the bottom of a 9x13 inch baking dish.

Pat the eggplant dry, while wiping away the excess salt. Dip each slice in the beaten egg, then in the pork rind/cheese mixture, coating each side with crumbs. Place into the buttered baking dish and bake for 20 minutes. Flip the eggplant over and bake an additional 20 minutes or until golden brown.

Top the eggplant with low-carb tomato sauce and the shredded mozzarella. Return to the oven for an additional 5 minutes or until the cheese has melted.