Extra-virgin olive oil
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Stir together the almond meal, rosemary, thyme, paprika, and salt in a shallow dish.
In a separate dish, whisk the egg and olive oil together.
Dip an eggplant slice into the egg mixture and then dredge in the almond flour mixture. Place on the baking sheet and repeat with the remaining eggplant.
Bake for 20-25 minutes, turning once, until the fries are crispy and golden brown. Serve immediately.
Note: They are not as good the next day. You will want to eat them the day you make them.