Lay the eggplant slices out on a rack, and sprinkle with 1-2 tablespoons salt. Allow to sit for 1 hour.

Rinse the eggplant and dry completely.

Preheat the oven to 400 degrees.

In one bowl, place ¼ cup of coconut flour.

In a second bowl, place two large eggs beaten.

In a third shallow bowl, mix together the almond flour, ½ cup parmesan cheese, Italian seasoning, garlic powder and salt and pepper to taste.

Dredge the eggplant slices in the coconut flour on both sides, dip into the egg, and then coat in the almond flour mixture.

Place the coated slices on a baking sheet, and bake for 25 minutes, turning halfway through.

Spread ⅓ of the marinara sauce into the bottom of a 9x9 baking dish.

Add a layer of the baked eggplant on top.

Spread another ⅓ of the marinara and then top with 6 slices of the mozzarella cheese.

Add another layer of eggplant, then the remaining sauce and the last 6 slices of mozzarella cheese to finish.

Bake for 15-20 minutes until the cheese has completely melted.

Garnish with more parmesan cheese and freshly chopped parsley.