In a large bowl, fill halfway with cold water and stir in 1 teaspoon salt until dissolved. Slice eggplant to create 1/4 inch thick circles and submerge in the salt water. Let sit for 20-30 minutes. Remove the eggplant slices from the water and dry.

Preheat oven to 375 degrees F with the rack in the center of the oven. Grease a large baking sheet with the olive oil.

Pair the eggplant slices with pieces of similar size and place on prepared baking sheet.

On half of the eggplant slices, place a slice of Provolone, some sun dried tomato pieces, parsley, pinch of salt, and pepper. Top with the other half of the eggplant slices.

In a small bowl, combine almond meal and Parmesan. In another small bowl, beat the egg.

Firmly hold the eggplant sandwich and coat in the egg, then coat in the almond meal. Place on prepared baking sheet. Repeat with remaining sandwiches.

Bake in preheated oven for 20 minutes, flip, then for another 20 minutes, 40 minutes total and golden on both sides.

Serve immediately.