Line a 9"x13" baking dish or cookie sheet with foil. Pre-heat oven to 350F.
Cut off the stem and end of the eggplant. Cut the eggplant in half.
Cut the eggplant into 1/2" x 1" thick pieces, that are 3-4" long. Imagine steak fries or thick-cut french fries.
Pour out your coconut flour into a shallow, wide dish. A plate will actually do fine.
Whip up the 3 eggs in a bowl.
Mix the equal parts almond flour and parmesan cheese into a good mixture. Pour into a separate shallow, wide dish.
Arrange the dipping mixture in a row: coconut flour plate, egg mixture bowl, followed by the almond flour/parmesan plate, then your baking dish.
With a fork or other similar tool, pick up a single piece of eggplant.
Dip each side in the coconut flour. Shake or tap off any excess. It should be a VERY thin layer of coconut flour.
Dip the piece in the egg batter, making sure the egg coats each side. Again, shake or let the excess egg batter drip off for a second or two.
Finally, coat the eggplant in the almond flour/parmesan mixture. The almond flour loves to coat too thick. Once each side is coated, make sure to tap each side of the eggplant to get off the excess coating.
Lay the piece on the baking pan and repeat with each slice of eggplant.
When all the pieces of eggplant have been coated, put baking pan in oven.
Cook at 350F for a total of 30 minutes. At the 15 minute mark, remove the pan from the oven, flip the eggplant pieces to the oppose site, and continue baking for the remaining 15 minutes.
The eggplant fries should be slightly browned on each side, but not burnt.
They are ready to eat! Serve with a side of no sugar added ketchup or mayonnaise.