Slice the eggplant into half-inch rounds. Sprinkle salt on both sides to draw out excess moisture and bitterness. Let sit for about 30 minutes, then rinse and pat dry.

Beat the eggs in a shallow bowl.

In another bowl, combine almond flour, half of the grated parmesan, Italian seasoning, salt, and pepper.

Dip each eggplant slice in the egg and then coat in the almond flour mixture.

Heat olive oil in a skillet over medium heat and fry eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Spread a layer of marinara sauce in a baking dish. Add half of the fried eggplant slices followed by a sprinkle of parmesan. Repeat the layers.

Preheat the oven to 375°F (190°C) and bake for 25-30 minutes until the cheese is bubbling and golden.

Let cool for a few minutes and optionally top with fresh basil before serving.