Preheat the oven to 425 degrees F.
Line a baking sheet with a Silpat mat, or with baking paper. If neither of these options is available, use olive oil to generously grease your baking tray.
Slice eggplant into 1/3-1/2 inch slices.
In 1 bowl, add an egg and beat it.
In a 2nd small bowl, add the rest of the eggplant ingredients (parmesan, blended brown rice crisp cereal, almond flour, Italian seasoning and sea salt).
Dip a slice of eggplant into the egg, and then coat with the parmesan breadcrumb mixture. Repeat until all eggplant slices are coated and laid out on the baking sheet. Allow a little space in between each slice of eggplant so they get crispy all around.
Bake the eggplant for 15 minutes, then flip, and bake for another 15 minutes, until slices are golden brown and crispy.
Reduce oven temperature to 375 degrees F.
Cook Chickapea pasta in a pot of boiling water for 3-5 minutes. You'll want your pasta a bit undercooked, because it will continue to cook in the casserole.
In a casserole dish, add the pasta, and then pour on 2/3 of a jar of marinara sauce. Top with chopped parsley, and then arrange crispy baked eggplant slices across the top. Top eggplant slices with mozzarella cheese.
Bake casserole for 20-25 minutes, until sauce is bubbly and the cheese is beginning to brown.
The leftovers of this dish are amazing, but if you're preparing this ahead of time for a gathering, I recommend precooking the eggplant slices and pasta, but assembling the dish just prior to baking for best results.