Every year for his birthday Dan requests that I make Eggplant Parmesan, but now that I have am no longer eating gluten, I had to find a good substitute for the bread crumbs that I used to coat the eggplant. Almond meal (which is more course than almond flour) worked like a charm and with the added herbs and cheese makes for a delicious alternative that is just as good or better than bread crumbs. Last night I made this dish to celebrate some exciting news in our household.  Dan was invited to present at the MHCC board meeting on behalf of the Advocate, the college newspaper he advises for.…