Preheat the oven to 350 degrees F (175 degrees C).
Set the sliced eggplant out on paper towels. Sprinkle the eggplant with salt and let them sweat for 10 minutes. Dab the water from the tops. Flip the slices over, salt, and sweat again for another 10 minutes. Dab the water from the tops.
In a saucepan over medium heat, combine the chopped tomatoes, half the oregano, half the remaining salt, and tomato paste. Stir well. Simmer for 15 minutes.
On a plate, combine the Parmesan cheese, almond flour, remaining salt and oregano. Coat each slice of eggplant in the mixture and press it down so it attaches to the eggplant.
Heat oil in a large skillet over medium high heat until it reaches 375 degrees F. Fry the eggplant slices 2 or 3 at a time, in the skillet, until browned, about 4-5 minutes per side. Remove from skillet and arrange in a single layer in a 9x13” baking dish.
Top with the tomato sauce and sprinkle with mozzarella cheese. Bake for 35 minutes. Remove from oven and rest for 5 minutes before serving.