Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper. Also, prepare your dipping stations by mixing together almond milk and cornstarch in one bowl; gluten-free flour, cornstarch, and sea salt in another bowl; and gluten-free panko bread crumbs, cornmeal, vegan parmesan cheese, oregano, and sea salt in another bowl (see photo).
Heat a large skillet over medium heat. Once hot, add 2 Tbsp oil (30 ml // as recipe is written // adjust if altering batch size). Let the oil heat for 1 minute. Then add 4-5 eggplant rounds at a time and brown for ~2-3 minutes on each side or until light golden brown. Then add to the prepared baking sheet, and add baking sheet to the oven so the eggplant can start baking.
*You can also try using gluten-free bread crumbs, but panko bread crumbs add a crispier texture.
*You can sub 2 tsp fresh oregano per 1 tsp dried.
*Nutrition information is a rough estimate calculated with oil for cooking, and without additional sauces or sides.
*Recipe adapted from my Vegan Eggplant Parmesan recipe.