Place potato starch, eggs, and almonds in three separate bowls. Season egg with half a teaspoon salt and whisk to combine. Season almonds with additional salt and pepper, and mix to combine.

Dredge each eggplant slice first in potato starch, coating thoroughly and shaking off excess. Dredge in egg, then in almonds, pressing to make sure they adhere. Transfer eggplant slices to a rack or paper towel to let them dry slightly before frying.

Heat half an inch of oil in a deep, heavy skillet. When oil is hot, add eggplant slices, in batches, and fry for about one minute per side, or until golden brown. Transfer to paper towels to drain. Sprinkle lightly with salt before serving. Serve with homemade marinara sauce, or as desired.

Heat the oil in a medium saucepan over medium-high heat. Add onion and garlic and sauté, stirring, until lightly browned, about five minutes. Add tomatoes with about half of their juices (discarding the rest). Add herbs and bring to a boil. Reduce heat and simmer, uncovered, for about 25 to 30 minutes or until thickened.

Remove and discard the herb sprigs. Season with salt and pepper. Serve or store covered in the refrigerator for up to three days.