Gluten free eggplant bake

Greetings everyone. This is a wonderful healthier version of eggplant parmesan. Thought I'd share:

3 eggs (or egg substitute if you're vegan...you can use all almond milk, too)
3 T almond milk
1 cup Pamela's baking & pancake mix
1/2 cup garbanzo bean flour (for some extra protein for us veggie people..I use Bob's red mill)
2 eggplants (peal skin and slice 1/4-1/2" thick slices)
olive or grape seed oil
1 clove garlic
goat cheese (if you can do cheese, even though I can't do milk, I can tolerate some goat products)
black pepper
gf spaghetti sauce--1-2 jars
2 boxes Ancient Quinoa Harvest spaghetti (or other gf pasta of your choosing)


Preheat oven to 350 degrees. I use a nice heavy cast iron frying pan (extra iron for us veggie people!). Preheat over low-med heat. Add oil and the garlic clove crushed. Beat eggs with almond milk in a bowl. Mix Pamelas and garbanzo bean flour together in another bowl...you may want to add a bit of crushed pepper, too. Take each eggplant slice, dip both sides in egg mixture then flour mixture. Fry slices of eggplant in oil until brown on each side. (make sure pan always has plenty of oil) Put sauce in the bottom of a large baking dish to coat the bottom. Then place eggplant slices in baking dish. You'll probably get two layers. Top eggplant with more sauce and sprinkle goat cheese on top. Cover and bake for one hour. You may want to heat up extra sauce. Meanwhile cook pasta according to package directions. Enjoy!