Preheat the oven to 425°F. Line a large baking sheet with parchment paper generously grease with oil or cooking spray.
In a shallow bowl, whisk together almond flour, breadcrumbs, 2 tablespoons Parmesan, Italian seasoning and granulated garlic.
Dip an eggplant slice into the egg wash and let any excess drip off. Use a fork to dip it onto the almond flour mixture, coating both sides. Place on the prepared baking sheet. Repeat to coat all eggplant slices.
Spray the eggplant with cooking spray.
Bake until soft inside, and golden and crisp on the outside, about 35 to 40 minutes, flipping around the 20 minute mark. Remove the eggplant from the oven.
Spoon 1 to 2 tablespoons of marinara sauce on each piece followed by 1 tablespoon of mozzarella cheese. Sprinkle with the remaining parmesan cheese.
Return to the oven, and bake for 10 minutes or until the cheese is fully melted.