In a small sauce pan, heat oil on medium heat and add onions, cook onions about 2-3 minutes. Next add garlic cook until fragrant. Then add rest of the ingredients for the marinara, let simmer until ready to use.
Preheat oven to 375. Wash and slice eggplant.
In two seperate shallow bowl add milk, coconut aminos and whisk. Add the rest of the dry ingredients in the other bowl an mix well together, set aside.
Dip each eggplant round into egg mix then into flour mix, set on a plate and repeat with the rest.
Heat coconut oil in a large skillet on medium to low heat. Drop a tiny bit of flour in oil, to check for readiness, if flour bubbles oil is ready. Place eggplants in hot oil and cook each side for 3 or so minutes, make sure not to burn.
When everything is cooked, place eggplants on a greased cookie sheet and bake 5 minutes on each side.
When everything is ready, place marinara between three eggplants, top with more marinara, fresh basil and walnut. Enjoy this healthier version of eggplant parm, without the parm.