• Preheat oven 425 degrees. Prepare a cookie sheet lined with parchment paper and set aside.

Prepare the bread crumbs:

• Add all ingredients for the breadcrumbs to a small mixing bowl and stir until well combined. Adjust seasonings to your preference.
• Divide the mixture in half and separate it into two small mixing bowls. Set aside.

Prepare the tomatoes:

• Slice the tomatoes in medium thickness (not too thin, not too thick). You should be able to get 4 slices per each small tomato.  Set aside.

Prepare an assembly line:

• Start an assembly line in the following order, from left to right:
• 1. Plate with sliced green tomatoes
• 2. Small bowl with almond milk
• 3. Small bowl with ½ the bread crumb mixture
• 4. Prepared cookie sheet lined with parchment paper

Assembly:

• Dip each tomato slice into the bowl of almond milk, making sure both sides are completely covered.
• Next, toss the tomato slice into the bowl of bread crumbs, again, making sure both sides are completely covered.
• Transfer the coated green tomatoes onto the prepared baking sheet, making sure they are spread out evenly and not overlapping.
• Repeat steps 1-3 for the remaining tomatoes.
• When you run out of breadcrumbs in the first bowl, begin using the second bowl of fresh breadcrumbs. Using a second bowl will ensure you don't have soggy breadcrumbs.
• Bake at 425 degrees for approximately 15 minutes, or until the tops are golden brown.
• Remove the cookie sheet from the oven, carefully flip the tomatoes slices over and place the pan back in the oven for an additional 5 minutes, or until the backside is golden brown.
• Optional: Garnish with chopped parsley and/or serve with your favorite gluten-free vegan dip or dressing.
• Best when served hot from the oven.