• Leaving the peel on your eggplants, slice the eggplant lengthwise or crosswise (your choice) into ¼-inch-thick slices.
• Place the slices in a colander, sprinkling with sea salt as you layer in the slices. Place your colander in the sink and let the eggplant sit for 30 minutes.
• Pat the eggplant dry with a clean dishtowel or paper towels (do not rinse the eggplant!). This step is important to prevent sogginess.
• Preheat your oven to 400 degrees f. and line 2 large baking sheets with parchment
• paper.

Prepare your prep station:

• In a shallow dish whisk the almond flour with 1/4 cup of the Parmesan, all Italian seasonings, and all of your garlic powder.
• In a second dish, beat the eggs with a good pinch of sea salt and pepper.
• Dip your eggplant slices into the beaten eggs, then coat lightly with the almond flour mixture.
• Arrange on your prepared baking sheets without overlapping and spray or spritz very lightly with cooking oil.
• Bake for 20-25 minutes, or until the coating is golden and crisp. Carefully flip them over halfway through baking time.
• Spread 1 cup of marinara in a baking dish. Arrange a layer of eggplant slices over the sauce. Sprinkle a thin layer of mozzarella and parmesan, then top with more marinara sauce as shown. Repeat your layers again, finishing with a final topping of mozzarella.
• Bake in your preheated oven for 15-20 minutes or until bubbling and the cheese is melted and golden on top.
• Garnish with fresh basil.
• Enjoy!