Step 1

Preheat oven to 425 degrees. Fit a sheet pan with a small amount of cooking spray or parchment paper.

Step 2

Slice tomatoes to about ¼ inch thick.

Step 3

Mix almond milk and egg, whipping until combined in a small bowl.

Step 4

In another bowl, mix almond flour, garlic, paprika, cayenne and salt.

Step 5

Place tomato slices in egg mixture and remove with a fork. Dredge in dry mixture and set aside  on the prepared sheet pan until all are battered.

Step 6

Sprinkle with half of the parmesan cheese and bake for about 10-15 minutes until brown.  Carefully remove from oven and turn tomatoes over and sprinkle with the remainder of the parmesan cheese. Return to oven and bake for another 5-10 minutes until done.

Step 7

Cool and serve.