Eggplant Parm

Directions

1. 1
   Preheat the oven to 400°F. Grease a baking sheet with the oil and set aside.
2. 2
   Remove the stem end from the eggplant and slice the eggplant into 1/2-inch rounds. Salt them thoroughly and set on a clean kitchen towel. Leave for 15 to 20 minutes, to draw out the moisture.
3. 3
   Meanwhile, whisk the eggs in a small bowl or pie dish and set aside.
4. 4
   In another bowl or pie dish, whisk together the almonds, Parmesan cheese, basil, paprika, garlic, and oregano. Set aside.
5. 5
   Brush the salt from the eggplant and press the slices with a towel to draw out any excess moisture.
6. 6
   Dip the eggplant slices in the egg mixture, then in the almond mixture, and transfer to a baking sheet.
7. 7
   Bake for 15 to 20 minutes, then turn carefully, and continue to bake until golden brown and crispy
8. 8
   Spoon the tomato sauce onto the baking sheet (around and on top of the eggplant) and top each round with the mozzarella cheese.
9. 9
   Return to the oven and bake for 5 to 10 minutes, until the sauce is hot and the cheese has melted. Serve immediately.