Place eggplant slices on a paper towel lined baking tray. Season with salt and pepper on both sides of slices. Let eggplant “sweat” for 10 minutes, meaning the salt will draw some beads of water out of the eggplant. Dab the eggplant dry before the next step.

In a small mixing bowl, whisk together egg and heavy cream until mixed and pale yellow. In a second mixing bowl, whisk together almond flour, garlic powder, onion powder, dried oregano, and dried basil.

Dredge eggplant slices in egg/cream mixture, then roll into almond flour to coat. Place eggplant slices in oil, starting at the twelve o’clock position, and place clockwise in pan. Let cook 2-3 minutes per side, until browned, then gently flip eggplant slices, starting at the twelve o’clock position and working your way around the pan clockwise and cook other side 2-3 minutes until brown, being careful not to burn. Remove slices from pan to drain on a paper towel lined plate. Fry a second batch of remaining slices, adding additional olive oil to pan if needed.