Step 1

Place a rack in the center of the oven and Preheat to 400 degrees Fahrenheit. Line 2 baking sheets with parchment paper.

Step 2

Arrange the eggplant slices evenly on the baking sheets, and sprinkle lightly with sea salt and black pepper. Roast for 30 minutes at 400 degrees Fahrenheit, or until browned and very soft, flipping halfway through cooking.

Step 3

While the eggplant is roasting, make your tomato sauce. (If using jarred sauce, heat it in a pan first, OR increase the final baking time as needed, see notes.)

Step 4

Next, make the vegan Parmesan in a food processor.

Step 5

In a small bowl, make the topping by tossing together the bread crumbs, vegan Parmesan and Italian seasonings.

Step 6

When the eggplant is cooked, remove it from the oven and reduce the heat to 375 degrees Fahrenheit.

Step 7

Ladle about 3/4 cup of the hot tomato sauce into a 9" x 9" square baking dish, coating the entire bottom with thin layer of sauce.

Step 8

Arrange 1/2 of the eggplant on top of the sauce in the baking dish. Cover the eggplant with 1/2 the remaining sauce, then add another layer of eggplant. Cover the eggplant with the rest of the sauce.

Step 9

Sprinkle the topping evenly over the top of the dish. Add a little more Italian seasonings, if desired.

Step 10

Cover with foil and bake for 10-15 minutes, or until hot and bubbly throughout.

Step 11

Optional: for a crispy, golden brown topping, broil under low heat for a few minutes, being careful not to burn the topping.

Step 12

Garnish with fresh chopped parsley and serve with almond ricotta, if desired.