In large saucepan, sautee garlic in 1 tbsp oil until golden brown (about 4 min) Working in batches, combine tomatoes, sauce, salt and pepper in blender/processor until smooth. Pour into saucepan and bring to boil. Reduce heat and simmer partially covered for 30 minutes. Set aside
2
Combine almond flour and regular flour in large shallow pan. Beat eggs and milk in large bowl. Slice pared eggplant lengthwise into 1/8 inch slices. Dip into egg mixture and lightly coat with flour mixture. Set on wax paper.
3
Working in batches, and using about 3 tbsp oil per batch, saute eggplant slices in large skillet until golden (about 1 min per side). Drain of paper toweling
4
Combine cheeses and parley in small bowl; mix well. Spread 2 to 3 tbsp of cheese mix onto eggplant slice and roll-up, jelly roll fashion. Spread 1 cup of tomato sauce prepared earlier over bottom of each of 2 baking dishes. Arrange rolls, seam side down in single layer over the sauce. Spoon remaining sauce over the rolls, reserving any extra sauce to pass around with servings.
5
Bake, covered, in 450 F oven for 30 minutes or until sauce is bubbling hot. Garnish with parley as desired.
