Prep the eggplant: Slice eggplant into 1/2-inch rounds. Arrange on a wire rack set over a sheet pan. Sprinkle both sides with 1 teaspoon salt. Let sit for 30 minutes to draw out moisture and bitterness. Pat dry with paper towels.

Heat the oven: Preheat to 425°F (220°C). Line two baking sheets with parchment and lightly oil or spray them.

Set up the dredge: In a shallow bowl, whisk eggs with heavy cream and a pinch of salt and pepper. In another bowl, mix almond flour, Parmesan, garlic powder, Italian seasoning, and red pepper flakes.

Coat the slices: Dip each eggplant round in the egg mixture, let excess drip off, then press into the almond flour mixture to coat both sides. Shake off loose crumbs.

Bake until golden: Arrange coated slices on the prepared sheets. Spray lightly with olive oil or brush with a thin layer. Bake 18–22 minutes, flipping once halfway, until browned and crisp at the edges.

Lower the heat and prep the dish: Reduce oven temperature to 375°F (190°C). Spoon a thin layer of marinara into a 9x13-inch baking dish to prevent sticking.

Layer it up: Add a layer of baked eggplant rounds. Top with marinara, then sprinkle with a mix of mozzarella and provolone. Repeat layers, finishing with sauce and a generous blanket of cheese. Dust with extra Parmesan.

Bake to bubbly perfection: Bake uncovered for 20–25 minutes, until the cheese is melted and the sauce is bubbling around the edges. For a browned top, broil 1–2 minutes at the end—watch closely.

Rest and garnish: Let the dish rest for 10–15 minutes so it sets. Garnish with torn fresh basil before serving.