• Cut your eggplant into slices. You can make them as thick or thin as you'd like.
• Heavily salt each side of the eggplant and let them sit for anywhere from 20 to 60 minutes. The longer they sit, the more water will be released by the salt.
• Once you're ready, rinse the eggplant and squeeze out any excess moisture that you can.
• For breading your eggplant, you'll need two bowls large enough for the slices of eggplant to lie flat and your hands to comfortably work. One bowl will have the egg mixture and the second bowl the breading mixture. You'll be dipping your eggplant first in the egg mixture and then in the breading mixture. Then it will go directly into a hot skillet.
• Preheat your skillet over medium-low heat a few minutes before you begin breading your eggplant. Add a tablespoon of coconut or avocado oil to the skillet so it's heated and ready to fry your eggplant.
• In your first bowl, whisk the egg and 1 tablespoon heavy whipping cream together.
• In your second bowl, combine the grated Parmesan cheese, almond flour and Italian seasoning. Mix well.
• Prior to starting, rinse off the eggplant and squeeze it dry. Make a pile of eggplant slices beside your bowl.
• Once your skillet with oil is preheated, begin dredging your eggplant by dipping it first on both sides with the egg mixture. Allow the excess egg mixture to release and then place the eggplant slice in the almond flour mixture. Flip to coat both sides and move into the skillet to fry. Repeat with remaining slices.
• Flip each slice after 4-5 minutes. Adjust heat as necessary. Thinner slices will cook faster than thicker slices.

To make your Garlic Cream Sauce

• In a small saucepan, combine cream, garlic and salt and simmer for 4-5 minutes. Then add 1 teaspoon of gelatin and simmer for a few minutes to thicken. Remove from heat and allow to continue thickening. Drizzle over eggplant or serve as a side dip.