Place the eggplant in a bowl. Drizzle 2 tablespoons oil, use your hand to mix and coat the eggplant with oil. Heat a grill, add the eggplant and cook for 2 minutes each side or until tender. Cut the eggplant into smaller pieces and place it in a bowl. Mash it using a fork, set aside.
Heat a pan with 2 tablespoons oil, saute garlic and onion. Add the bell pepper, stir, cook until tender. Remove from the heat, add to the mashed eggplant. Add 21 seasoning salute, almond meal, panko breading, salt, and pepper, stir to mix well.
Add the eggs, stir until well combined. Heat a pan with the remaining oil, scoop about 1/4 cup of the eggplant mixture and add it to the pan. Bring the heat to low and cook each side for 1-2 minutes or until golden brown. Carefully flip them, making sure they're firm enough to flip over. Use a turner to flip the eggplant patties.
