Preheat the oven to 375°F (190°C).

Slice eggplants into 1/4-inch rounds, salt, and let sit for 15-30 minutes.

Beat the eggs in one bowl and add almond flour to another. Dip eggplant slices into eggs then coat with almond flour.

Place the coated eggplant slices on a baking sheet and bake for 20 minutes or until tender and lightly golden.

In a baking dish, spread a layer of marinara sauce, followed by the eggplant slices and shredded mozzarella.

Continue layering with marinara, eggplant, and mozzarella until all ingredients are used, finishing with mozzarella on top.

Bake for an additional 25-30 minutes until the cheese is bubbly and golden brown.

Let cool for a few minutes before serving warm.