Non-stick olive oil spray or 2 teaspoon of olive oil.
Preheat oven to 425 degrees F.
On a greased cookie sheet, slice and place eggplant slices down and sprinkle with 1 teaspoon of salt. This well help to remove the moisture allow it to crisp up more while baking. Allow to sit for 10 minutes.
In a food processor, ground the almonds, remaining salt, pepper and garlic until finer but still slightly coarse texture.
After eggplants have rested for 10 minutes, spray with non-stick olive oil, or coat with olive oil on each side and coat sides in almond mix and place back on cookie sheet
Bake for 30 minutes, 15 minutes on each side, until crisp.