½ cup unsweetened non dairy milk
1 teaspoon arrowroot starch
⅓ cup gluten free flour
2 Tbsp arrowroot starch
Pinch of salt
⅓ cup almond flour
¼ cup cornmeal
¼ cup nutritional yeast
1 teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon paprika
Pinch of salt and pepper
1 whole eggplant, cut into ¼ inch rounds
Avocado oil for toasting
½ cup store bought marinara sauce
2 oz. mozzarella, cut into thin slices
2 Tbsp parmesan cheese
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Each in a separate bowl, combine the wet ingredients, flour coating ingredients, and dry coating ingredients. Slice the eggplant. Place the baking sheet next to your dredging station to lay the prepared eggplant slices on.
To coat the eggplant, dip each side in the flour mixture, then in the wet mixture, and then dip back in the dry coating until evenly coated. Lay the eggplant onto the baking sheet and repeat for the remaining eggplant slices.
Once all the eggplant slices are coated, heat avocado oil on a medium skillet. Once the pan is hot, lay 4 eggplant slices down. Toast on each side for 1-2 minutes or until golden brown before transferring them back to the sheet pan. Repeat for the remaining eggplant slices.
Once all the eggplant has been toasted and are evenly spaced on the baking sheet, bake for 10-12 minutes, flipping halfway through.
In a 8x8 baking dish, arrange the eggplant in an even layer, it's okay if they overlap. Pour the marina sauce over, and spread into an even layer, smoothing out to the edges. Top with mozzarella and parmesan and put the eggplant parmesan back in the oven on broil until the cheese is bubbling and golden brown, about 5 minutes.
Allow to cool slightly and enjoy!