Preheat the oven to 375ºF.

Line a baking sheet with a layer of paper towels. Lay some eggplant slices on top. Sprinkle with salt, then place another layer of paper towel on top, then another layer of eggplant, salt, paper towel, and so on until you’ve used up all of the eggplant. Place another baking sheet on top and then something heavy (such as a bowl of water or some cans). Let sit for at least 30 minutes. Remove the eggplant slices, rinse off the extra salt, and dry with fresh paper towels. (This process is called “sweating” the eggplant. It’s a simple technique used to draw the moisture out of the eggplant to avoid the all-too-common slimy texture that eggplant is known for.)

Make the breading mixture by combining the almond meal/flour, Parmesan cheese, 1 teaspoon salt, garlic powder, onion powder, and Italian seasoning in a bowl. Transfer to a large plate. Line a baking sheet with parchment paper.

Make a station with the tapioca or arrowroot starch, beaten eggs, and breading mixture lined up from left to right. Dip the eggplant slices in the starch, then the eggs, then the breading. Place on the lined baking sheet.

Bake for 20 minutes, flipping the slices halfway through, until browned on each side. To assemble the stacks, top an eggplant slice with a slice of tomato, then mozzarella cheese, then a basil leaf, and lastly with another eggplant slice. Drizzle with fresh marinara sauce and serve. (Can be served hot or cold.)