In a medium bowl, combine ginger-garlic, almond flour, chili powder, cumin-coriander powder, turmeric, a tablespoon of oil, and salt. Set it aside.
Shred the tomatoes with a shredder. Set it aside.
Wash the eggplants thoroughly under running water and pat dry them. Create one horizontal and one vertical slit ¾ way from the bottom of the eggplants. The crown should remain attached.
Fill in the spice mixtures by hand or with the help of a butter knife in the eggplants. Do not over-fill the spices.
Heat 2 tablespoons oil in a large pot on a medium sauté setting. Add eggplants and cook for about 1 minute to brown the skin. Add 2 tablespoons water and Shredded tomatoes. Cover the lid and cook for 20 minutes on medium or until the eggplants are soft.
Add shredded Paneer and mix it gently with the help of a silicone spatula. Cook for an additional 2 minutes or until gravy is thick.
Garnish with chopped cilantro. Serve it hot with Indian Roti, Paratha, plain Rice or eat it as is.