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Slice the eggplant into ¼ – ½” thick rounds and place on a wire rack.
Liberally salt the tops of all of the rounds and let sit untouched for 30 minutes. You will see a decent amount of water sitting at the top of each slice after 30 minutes.
Place the cornmeal, almonds, and all of the seasonings in your food processor. Turn on for about 20-30 seconds until the almonds are ground to very small pieces [not all the way to flour].
Spread the corn/almond mixture out onto a large plate, spread the oat flour onto a small plate, and whisk the eggs together in a wide bowl or pour the milk into a wide bowl.
Preheat your oven to 375* and lightly grease or line a baking sheet with parchment paper. If you have a large pizza pan with holes [3rd photo] in it that works even better.
Gently squeeze each slice between a dry kitchen towel to soak up the moisture. Place each slice in the oat flour and lightly coat both sides.
Next, dip in the egg or milk [letting any extra drain off] then place in the almond + cornmeal mixture. Press the mixture in lightly and flip to make sure both sides are evenly coated.
Place on the pan and repeat with the remaining slices.
Bake for 15min flip once and bake for another 15min.
Top with marinara and serve.