Step 1

Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.

Step 2

In a shallow dish, combine the almond meal, garbanzo bean flour, oregano, thyme, basil, sea salt, and pepper.

Step 3

Heat 1 tbsp. of the olive oil in a large skillet over medium-high heat.

Step 4

Dredge each eggplant slice in the almond meal mixture. Shake off any excess coating.

Step 5

Transfer 3-5 eggplant slices at a time to the hot pan, depending on size. Try not to overcrowd the slices. Cook until golden brown on each side, about 2-3 minutes per side. Add more olive oil, as needed, to keep from sticking. Repeat with the remaining eggplant slices.

Step 6

Place browned eggplant on a dish and set aside.

Step 7

Once all slices are cooked, lay the largest eggplant slice onto the baking sheet. Gently spoon about 1-2 tbsp. of the tomato sauce over the eggplant until coated.

Step 8

Place a layer of sliced mozzarella evenly over the tomato sauce. Sprinkle grated parmesan over the layer.

Step 9

Place the second largest eggplant slice next and repeat steps for the tomato sauce and mozzarella. Sprinkle parmesan over the top layer.

Step 10

Repeat with the remaining eggplant, tomato sauce, parmesan and mozzarella.

Step 11

Bake until just beginning to brown, approximately 10-15 minutes.

Step 12

Remove from oven, garnish with fresh basil, and serve.