Make the Paleo cheese a day ahead of time and pour it into a small round bowl (about the size of a ¾-cup measuring cup) before refrigerating. Once solid, slice cheese into ¼-inch slices.
In a small bowl, beat egg. In a separate shallow bowl or plate, combine almond meal, garlic, dried basil, oregano and sea salt.
Preheat oven to 425ºF and line a baking sheet with parchment paper. Dredge each eggplant slice in egg, shake off excess egg, and then coat with almond meal mixture. Set onto baking sheet.
Place baking sheet on center rack in oven. Bake eggplant for 10-12 minutes. Carefully flip and bake an additional 10-12 minutes, until golden brown. Remove from oven and allow to cool 5 minutes.
Begin layering Caprese stacks on a serving plate, starting with baked eggplant on the bottom followed with sliced Paleo cheese, tomato, and 1 basil leaf. If your tomatoes are small, place two slices on each layer. Repeat once. Drizzle each Caprese stack with balsamic vinegar and olive oil.