Prep your eggplant.  Cut your eggplant into 1/2 inch slices and pat dry. 

Prep your dipping station.  In one bowl, mix almond meal, garlic powder, and salt in another bowl beat four eggs. 

Heat your skillet.  

Put a few slices of eggplant in the egg mixture at a time.  Let the eggplant soak 1-2 minutes.  Take the eggplant slice out of the egg with tongs, and coat each eggplant slices with the Amond meal mixture. 

Place each slice of eggplant on the skillet, and drizzle with a little olive oil.  Flip, and cook the other side, until each side is toasty brown.  Remove from heat. 

Place the cooked eggplant slices on a dish. Cover with marinara sauce and basil and serve.