Clean the eggplant by running under cold running water and wiping dry with a paper towel.
Remove the skin from the eggplant by peeling with a vegetable peeler.
Slice the eggplant into thick slices and arrange in a single layer. Sprinkle with salt and let sit 30 minutes.
In a bowl whisk the egg.
In a separate bowl, whisk together almond flour, Parmesan, garlic powder, salt and pepper.
In a non-stick frying skillet, heat butter or oil over medium heat.
Working in batches, dip each slice of eggplant in egg, then dredge in almond flour mixture and fry until coating is browned and crisp, a few minutes per side.
Remove and let drain on a paper towel lined plate.