Recipe Steps steps 7 1 h 15 min
Preheat the oven to 375ºF. Crush the 4 garlic cloves and mince 1 clove. Add tomatoes and the 3 crushed garlic cloves to a 9×13 inch baking dish, toss with 2 tablespoons olive oil, balsamic vinegar, and season with salt and pepper.
Roast, turning once or twice, until tomatoes are soft, and skins blister and split, about 30 – 40 minutes. Set aside and reserve with any tomato liquid that may have collected.
Prepare a grill pan on the stovetop. Chop off the top and bottom ends and peel the eggplants partially in long vertical stripes. Slice eggplants into 1/2-inch thick rounds. Brush each round generously with olive oil (about 3 tablespoons, total) on both sides and season with salt and pepper.
When the grill pan is ready, cook until the eggplant is soft and golden brown on both sides, about 5 minutes per side. Remove from the grill pan to a plate, cover loosely with foil and set aside.
On the stovetop, add 3 tablespoons of oil and the minced garlic to a cold 8-inch skillet. Turn heat to medium and cook until the garlic sizzles and turns fragrant but not brown, about 1 minute.
Add almond flour and toss in the garlicky oil. Cook, stirring often, until crumbs turn golden brown, 4 minutes. Transfer crumbs to a medium bowl, let cool for a few minutes and then stir in herbs and parmesan cheese. Season with salt and pepper to taste.
Assemble the dish by adding a layer of eggplant to a platter. Top with a layer of tomatoes, and a drizzle of the tomato cooking juices. Then add another layer of eggplant and tomatoes until all are used. Drizzle again with collected tomato juices. Sprinkle all over with garlic and herb almond flour. Add a few parsley leaves, if desired. Serve warm.