What you need:
1 eggplant, sliced into 1/4 inch rounds
1.5 cups almond flour or breadcrumbs
1.5 tsp. sea salt (Optional, but recommended)
2/3 cup freshly grated parmesan cheese
2 eggs
Directions:
1. Preheat oven to 425F
2. In one bowl, mix almond flour, salt, and most of the cheese (keep some for sprinkling on top). In another bowl, beat the two eggs
3. Dip the eggplant one at a time in the egg, then dredge in the flour mixture, then set on a lined, thick-bottomed baking sheet
4. Spray slices with olive oil to make it extra crispy (optional) and sprinkle with a bit more parmesan if desired
5. Bake for 15 minutes, flip slices, then bake for another 15 minutes