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    May 01, 2020 1 minute

    EGGPLANT PARMESAN

    ½ cup gluten-free flour2 tbsp. cornstarch (or arrowroot starch), plus 1 tsp. (keep separate)¼ tsp. sea salt, divided in half½ cup unsweetened plain almond milk⅓ cup¼ cup cornmeal¼ cup Parmesan cheese, grated, plus more for serving1 tsp. dried oregano1 whole long, narrow eggplant (skin on), sliced into ⅛-inch rounds4 tbsp. olive oil1 cup marinara sauceFresh basil, for garnish

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