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preheat oven to 350 F
Cut the eggplant into 1/4 inch slices. In a medium bowl, combine the almond flour and salt. Ina separate bowl, whisk together the eggs and water. Dip the eggplant slices in the egg mixture, then coat with the almond flour mixture.
Heat the grapeseed and olive oils in a large skillet over medium-high heat. Saute the eggplant for 3 to 5 minutes on each side until golden brown. Transfer the eggplant to a paper towel lined plate
Pour the 1 cup of tomato sauce into a 13 x 9 inch baking dish. Layer the eggplant over the saude; cover the eggplant with 1 cup of the sauce and 1 cup of the mozzarella. Please the remaining eggplant over the top then coer with the remaining sauce and mozzarella.
Bake for 10 - 15 minutes until the cheese is melted and the edges are bubbling. Remove from the oven and top with grated parmesan cheese before serving
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