Almond Breaded Eggplant with Red Pepper Sauce

From Seasonal and Savory.
Ingredients:
2 small eggplants, sliced into 3/4 inch slices
2 eggs
1 Tablespoon olive oil
3 tablespoons milk
2 cups almond meal
1 teaspoon smoked paprika
1 teaspoon salt (less if you pre-salt the eggplant)
Shredded Manchego cheese (you can use mozzarella in a pinch)
Romesco sauce or red pepper spread

If you are using older eggplant, lightly salt the slices and let them drain in a colander for about 15 minutes, then rinse well and pat dry. Younger eggplant usually do not need this step.
Preheat the oven to 375 degrees, and spray a cookie sheet (or two) with cooking spray to coat. In a shallow bowl, beat the eggs, tablespoon of olive oil, and milk to blend. In a pie plate, stir together the almonds, smoked paprika, and salt. Dredge the eggplant slices in the egg wash and then the almonds, and place on the prepared cookie sheet. Repeat until all slices are breaded. Bake for 25-30 minutes, or until the slices have softened in the center. Sprinkle each slice with about a tablespoon of shredded cheese, and return to the oven for an additional five minutes, or until the cheese has melted. Top with red pepper sauce.