Step 1

Preheat the oven to 425°F (220°C). Spray an 11- by 13-inch baking dish with cooking spray.

Step 2

Slice the eggplant lengthwise into 6 1/2-inch-thick slices.

Step 3

In a small baking dish, whisk together the eggs and the water.

Step 4

In another baking dish, mix together the almond flour, pork panko, half of the Parmesan, and the garlic powder, salt, and pepper.

Step 5

Dip each eggplant slice into the egg mixture, letting extra egg drip off, then dredge it through the almond flour-panko mixture. Place the coated eggplant on the prepared baking sheet in one layer. Bake, flipping halfway through, until the breading is deep golden brown and eggplant is very tender, about 40 minutes.

Step 6

Meanwhile, in a small bowl, combine the remaining Parmesan cheese and the mozzarella.

Step 7

Remove the eggplant from the oven, top each slice with some of the marinara sauce followed by the Parmesan-mozzarella mix. Bake until the cheese is bubbling and golden in spots, 5 to 8 minutes more. Garnish with the basil and serve.