OK, so this recipe is DELISH! We try to do meatless Monday at our house and this is a go to recipe for us.

Here's the link for the homemade marinara sauce that I use - super yummy and easy to make:
http://www.skinnytaste.com/2011/09/quick-marinara-sauce.html

Ingredients:

1 cup Almond Flour, about 4 ounces (side note - you can buy this by the pound at Sprouts and it's cheaper than the pre-packaged bags at the grocery store)
1 cup Grated Parmesan Cheese, 4 ounces
1 tsp Garlic Powder
1 tsp Italian Seasoning
Salt, to taste
2-3 eggs
12 1/4-inch slices eggplant
Olive Oil Spray
Salt and pepper, to taste
1/2 cups of marinara sauce (see link above for homemade recipe)
4 ounces mozzarella cheese, shredded, 1 cup
2 tablespoons Parmesan cheese

Directions:

Breading mixture:

1 cup Almond Flour (if you have a nut allergy, you can also use crushed up pork grinds)
1 cup Grated Parmesan Cheese, 4 ounces
1 tsp Garlic Powder
1 tsp Italian Seasoning
Salt, to taste
2-3 eggs

Combine all the dry ingredients in a pie pan. Break 2 of the eggs into another pie pan and beat well with a fork. Start with 2 eggs and add the third one later if needed.

12 1/4-inch slices eggplant
Olive Oil Spray
Salt and pepper, to taste
1/2 cups of marinara sauce
4 ounces mozzarella cheese, shredded, 1 cup
2 tablespoons Parmesan cheese

Cut the eggplant into twelve 1/4-inch slices and you'll use 2 slice per serving. In a large skillet over medium heat spray Olive Oil Spray. Dip each eggplant in egg to coat, then lightly coat them with Parmesan-almond mixture. Fry the eggplant in hot oil until browned. (NOTE - you can also oven fry if you prefer) Place foil on a baking sheet and lightly cover with Olive Oil Cooking Spray then arrange the eggplant 1 inch apart; season lightly with salt and pepper.

Top each piece of the fried eggplant with 1 tablespoon of marinara sauce and 1/6 of the mozzarella. Sprinkle each with 1 teaspoon Parmesan cheese. Bake at 350º about 20 minutes until eggplant is heated and soft through out and the cheese is melted and bubbly.

We like to serve this over a bed of spaghetti squash (which we now use in place of all pasta), a side salad, and a piece of sprouted grain (Ezekiel or Central Market usually) toast with butter and garlic salt. Enjoy!