Dust eggplant slices in just a bit of potato starch. Coat in egg. Dip in toasted and seasoned ground almonds. Brush with oil and bake the crumbed rounds, turning over halfway through.
Then layer eggplant with marinara and cheese. Bake until bubbly.
www.joyofkosher.com/.amp/recip.....acks/
Repeat (I did four layers with 2 eggplants). Finish with layer of eggplant and crumbs. Cover tightly. Bake at 400 until soft - this thick took 1 1/2 hours minimum. Uncover. Pour on top 1 can tomato sauce, sugar, oil. Bake uncovered 1/2 hour or more.
