2 T salt
1 large eggplant, sliced into 1cm rings
1 1/2 C almond meal
1 can organic tomato paste
1 T Italian seasoning
1 C water
2 C mozzarella cheese, shredded
1/2 C Parmesan, shredded
Preheat oven to 180̊C
Salt both sides of eggplant slices and allow to drain in a colander 45 min to 1 hour. Brush off excess salt and pat dry with a paper towel. Using a fork blend the eggs well in one bowl. In another bowl, place the almond meal. Coat each eggplant slice with egg then with almond meal. In a nonstick pan over medium high heat, cook eggplant until golden on both sides.
In a bowl, mix tomato paste, seasoning & water. Pour 1/4 to 1/2 C in the bottom of a baking pan coating the bottom. Layer with cooked eggplant slices, then mozzarella & parmesan, and repeat, ending with the cheeses. Bake for 20-25 minutes then broil for a few minutes. I got a little overzealous with broiling, so watch it carefully! Serves 4.