Mix potato starch, ground almonds, salt, and pepper in a small bowl.

Dip eggplant slices in egg whites and then in the crumb mixture.

Heat oil in a large pan. Fry coated eggplant, turning to cook through and

brown evenly on both sides.

Alternatively, preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

Place eggplant on prepared baking sheet. Drizzle or spray both sides with

oil and bake for 30–35 minutes, until cooked through and crispy.

Set eggplant aside.

In a medium-size nonstick pot, cook potatoes in a little water until soft;

drain and set aside.

In the same pot, sauté onions until golden and soft. Add tomatoes, pepper, and salt and cook until softened, stirring once or twice. Remove about a quarter of the letcho mixture and set aside.

Stir in potato starch, water, potatoes, and salt; remove from heat.

Mash mixture with a potato masher, until mostly smooth. Allow to cool.

Place a slice of eggplant on your work surface and top with a thick layer

of letcho mashed potatoes, then top with another slice of eggplant.

Repeat with remaining eggplant and filling. Top each sandwich with some

of the reserved letcho.